The “Detox Plan” as I am now poshly referring to my diet is going pretty well. It also survived one night of dinner at a Chinese joint.
Its pretty amusing how i suddenly begin to look at and treat lentils and beans of all kinds differently. I’ve blogged about Adai before. and since grains are not allowed, i made it sans the rice. they turned out great. the adai’s are high protein because of the lentils and are very filling. they can be eaten with podi and ghee (which is a good fat) or any vegetable based chutney like this yummy tomato one or this one made of ridge gourd peels.
Adai Dosa Minus the Rice
1 c each of tur(Split Pigeon Peas), chana (Benhal Gram) and urad dal (black gram) soaked for 5-6 hours and ground to a batter with 1 1/2 c water, 3-4 green chillies and 1/4 tsp asafetida. Add a teaspoon of whole cumin seeds to the batter, add salt to taste.
Method: Heat a griddle over a medium flame (I use a nonstick pan). Pour about 1/2 a cup of batter onto the centre of the hot griddle, spread it out with the back of a round ladle to make a disc about 6 inches in diameter. drizzle a little oil on the sides and cook the adai till the edges are beginning to get crisp. Turn over and cook on the other side till golden brown. Take off the flame, stack on a serving plate and serve hot