Recipe · Breakfast · by Shrami Devikabhai, Kidney Warriors Foundation
Adai
A south Indian dish similar to Pudla made by Gujaratis
On dialysisDiabeticPost-transplantp 9
Per serving
1 adai
Safe for your stage
Phosphorus83 mg
Potassium290 mg
Sodium5 mg
Protein5.5 g
Energy152 kcal
Sodium in salt is not included in the above calculation
Ingredients
- Rice100 g · 1/2 cup
- Red gram dal50 g · 1/4 cup
- Bengal gram dal50 g · 1/4 cup
- Onion150 g · 1 1/2 big
- Green chillies10 g · 2
- Curry leaves10 g · 8 to 10 leaves
- Coriander leaves (finely chopped)20 g · 4 tsp
- Oil15 g · 3 tsp
Method
- 1Soak the rice and dals separately overnight or for a minimum of 6 hours.
- 2Grind the rice and dal coarsely.
- 3Mix them well.
- 4Add chopped onion, green chilies, curry leaves and chopped coriander leaves to the batter. Add salt as advised and mix the batter well.
- 5Heat pan and pour 1 ladle full of batter and spread it like dosa. Add oil on the sides. When done flip it and cook the other side.
- 6Serve hot with chutney.
Notes from the contributor
- • Diabetics may enjoy in balanced portions.
- • If serum potassium levels are high, you may avoid.
- • Can have half the portion (1/2 Adai) as evening snack.
Sources
- KWF · Proprietary-with-permission · id kwf_adai