Chettinad Mixed Bean Adai Recipe
Adai is a popular South Indian dish known for its hearty, protein-packed ingredients and bold flavors. The Chettinad Mixed Bean Adai is a variation of the traditional adai, made with a mix of dals (lentils) and rice, enhanced with aromatic spices. It is an ideal choice for a nutritious breakfast or a light snack, offering a perfect balance of flavors from the lentils, spices, and the crispy texture of the adai. The Chettinad region, famous for its fiery and flavorful dishes, inspires this variation with its typical seasoning of red chilies, fennel seeds, cumin, and a touch of asafoetida.
Here’s how to make this authentic Chettinad Mixed Bean Adai, which can be served with a variety of chutneys for a satisfying meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Split) | 1/4 cup |
| Arhar Dal (Split Toor Dal) | 1/4 cup |
| Green Moong Dal (Split) | 1/4 cup |
| Basmati Rice | 1 cup |
| Water | 2 cups |
| Dry Red Chilies | 3 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Sunflower Oil | As required |
Preparation Time:
- Soaking Time: 4 hours
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Serving Size: 3 servings
Cuisine: South Indian
Course: South Indian Breakfast
Diet: High Protein Vegetarian
Instructions:
Step 1: Soak the Ingredients
- Begin by soaking the dal (lentils) and basmati rice in water for about 4 hours. This soaking step helps in softening the grains and dal, which is crucial for making a smooth batter.
Step 2: Prepare the Batter
- After soaking, drain the water completely from the dal and rice mixture.
- Transfer the soaked and drained dal and rice to a blender or wet grinder.
- Add the dry red chilies, cumin seeds (jeera), fennel seeds (saunf), asafoetida (hing), and turmeric powder (haldi) to the blender. These spices will infuse the batter with the characteristic flavors of Chettinad.
- Grind the mixture to a coarse batter. The texture should be thicker than the usual dosa batter, with a consistency that drops slowly from a spoon. If the batter is too thick, add a little water to adjust the consistency.
- Once ground, transfer the batter to a bowl and add salt to taste. Mix everything well.
Step 3: Cook the Adai
- Heat an iron skillet or a dosa tawa over medium heat. Once hot, spread a little sunflower oil evenly across the surface.
- Pour a ladle of the batter into the center of the skillet and spread it evenly in a circular motion to form a medium-sized adai (pancake).
- Drizzle some oil around the edges and over the center of the adai to help it crisp up. Let it cook on the first side until it turns golden and slightly crisp.
- Once the first side is cooked, flip the adai carefully using a spatula, and cook the other side until it turns equally golden and crispy.
Step 4: Repeat the Process
- Continue cooking the remaining batter in the same way, spreading and flipping each adai until they are all golden brown.
Step 5: Garnish and Serve
- Optionally, you can top the hot adai with finely chopped onions, green chilies, and fresh coriander leaves for added flavor and freshness.
- Serve the Chettinad Mixed Bean Adai with your choice of South Indian Coconut Chutney or Dhaniya Pudina Chutney for a delicious breakfast or tea-time snack.
Tips for the Perfect Chettinad Mixed Bean Adai:
- Batter Consistency: The batter for adai should be thicker than dosa batter. It should hold its shape when poured onto the skillet, ensuring a hearty texture.
- Toppings: For extra flavor, you can add finely chopped vegetables like carrots, spinach, or cabbage into the batter.
- Spice Variations: Adjust the amount of dry red chilies according to your spice tolerance. You can even add ginger or garlic for an additional aromatic punch.
- Serving: Adai is traditionally served with chutneys or sambar. For a richer experience, try serving it with a side of masala butter or yogurt.
The Chettinad Mixed Bean Adai is a fantastic way to enjoy a nutritious, protein-packed breakfast or snack. Whether you’re new to South Indian cuisine or a seasoned food lover, this recipe brings together the bold spices and hearty texture that will leave you craving more.
