Dear friends,
Here is another recipe using the split chana dal as it has a low glysemic index. It means it does not cause a spike in blood glucose levels,it gets absorbed slowly. Couples with vegetables it is good for all.
Please read on,prepare and enjoy eating it. It is like ADAI.


It has been recently discovered that split Bengal gram (chana dal), because of its low glycemic index, is a very beneficial pulse for diabetics as it helps in the utilization of sugar effectively causing a slow rise in blood sugar levels. Here is a pancake recipe with soaked chana dal mixed with vitamin rich vegetables and protein rich curds to enhance its taste. Cook these pancakes over a slow flame because the chana dal is coarsely ground and will take a while to cook well.

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Preparation Time: 10 mins

Cooking Time: 15 mins

Makes 4 pancakes


Split Bengal gram (chana dal), soaked and drained 1/2 cup

Fenugreek (methi) leaves, chopped 1/2 cup

Spinach (palak), chopped 1/2 cup

Carrot, grated 1/2 cup

Curry leaves (kadi patta), chopped 4 to 6

Low fat curds (dahi) 1 tbsp

Fruit salt 1 sachet

Grated ginger (adrak) 1 tsp

Green chillies, chopped 1 to 2

Salt to taste

Other ingredients

Oil for cooking 1 tsp


Grind the soaked chana dal into a coarse paste adding a little water if required.
Add the fenugreek leaves, spinach, carrot, curry leaves, ginger, green chillies and salt and mix well.
Just before serving, add the curds and fruit salt and mix well.
Divide the batter into 4 equal portions, spread one portion of the batter on a non-stick pan and make a pancake of approx. 125 mm. (5″) diameter
Cook on a slow flame till both sides are golden brown, drizzle a little oil if required.
Repeat with the remaining batter to make 3 more pancakes.
Serve hot.