Thursday, August 09, 2007

Mixed Bean Adai

My Korean friend introduced me to the mixed bean pack and I was wondering how a dosai or and idli would taste using it and searching online I came across Shaheen's Blog where she had so artistically presented the 16 bean Adai. Kudos to Saffron Hut too. Well here is my version of the same.

16 bean mix - 1 cup (You can also add any other beans you might have at hand)
Urad Dal -1/2 cup
Tuar Dal - 1/4 cup
Channa Dal - 1/4 cup
Idli Rice- 1/2 cup
Flax Seed meal - 1 tbsp
Black Pepper - 5 to 6
Green chili - 4 to 5 finely chopped
Ginger - 1 inch finely chopped
Curry leaves
Onion - 1 medium sized finely Chopped
Coriander Leaves - 2 tbsp
Curry Leaves - a few
Asafoetida-1/2 tsp
Salt to taste

Soak the beans, rice and the dals separately overnight or at least in the morning to make the adai at night.
Drain the grains and grind to a a smooth thick paste adding little water at a time along with the ginger, pepper, 1/2 of the coriander leaves and green chili. You might have to do it in batches. Add the rest of the coriander leaves, onions, Flax seed meal, asafoetida, salt, curry leaves and mix. Ladle and spread the batter to make dosai on a nonstick pan or a dosa kalle. Cover and steam on one side for 5 minutes or cook both sides. Use drops of oil as need over the adai. Serve with Coconut or Tomato Chutney.

Keep the batter overnight to make soft idlis's.

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