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4 tbsp garlic tomato chutney
Wash and soak the rice, dals and fenugreek seeds in water in separate vessels for 2 hours. Drain and keep aside.
Combine the rice, dals, fenugreek seeds and SSP asafoetida along with enough water and blend in a mixer to a smooth paste.
Add the green chillies, ginger, coriander, salt and a little water if required and mix well.
Heat a non-stick pan and grease it lightly with oil.
Spread 2 tablespoons of the batter to form an adai of 100 mm (4″) diameter.
Cook on both sides till golden brown using a little oil.
Repeat with the remaining batter to make 7 more adais.
Serve hot with garlic tomato chutney.