Mixed Bean N Brown Rice Adai / 15 Bean Brown Rice Adai

I used to make Adai once in a week since its rich in protein and taste and of course my favorite too. Especially Adai with Drumstick leaves. Recently i saw adai recipe in Nalini's blog with Mixed bean n dhal which is even more healthy with the combo of more legumes n lentils. I loved that idea and made it using 15 bean mix and Brown rice. The Adai turned out so tasty, crispy n inner soft and delicious. As i used brown basmati rice, the adai/dosa turned crisp. Its nice to add more legumes n lentils to our diet in a super easy n delicious way. My H n kids loved this protein n fiber rich Adai. Even its good for diabetic & dieting people since its low carb and high protein. Good for breakfast n dinner too. Now to the recipe...

Ingredients

1. 15 bean mix    1 cup
2. Brown Rice     1 cup
3. Raw Rice      1 cup (i used sona masoori)
4. Tuvar Dal        3/4 cup
5. Chana dal        3/4 cup
6. Moongdal/Green gram     1/4 cup
7. Urad dal       2-3 tbsp
8. Methi Seeds     1/4 tsp
9. Garlic         3 big cloves
10. Cumin seeds       2 tbsp
11. Fennel seeds      1 tbsp
12. Dry Red Chili        10 no.
13. Hing           1/2 tsp
14. Onion       1 large (finely chopped)
15. Carrot         1 no.(shredded)
16. Cilantro      1/4 cup(finely chopped)
17. Ginger      1 and 1/2 tbsp (finely chopped)
18. Salt        to taste

Method

• Soak 15 bean mix for overnight or 6-8 hours. Wash n soak rice n dal together for 6-8 hours.
• If making it for dinner, soak beans around 8-9 am and rice n dal around 12-1pm and grind it by 6 or 6.30. This doesn't require fermentation but leave it aside for 1 - 1/2 hours gives nice taste,texture n color to the Adai.

• After soaking time, drain excess water n first blend beans  n garlic in a blender n blend it to a smooth paste.
• Then add this to the grinder along with soaked n drained rice-dal mixture. 

• And grind along with cumin seeds, fennel seeds, chili powder/red chili to a fine coarse batter. Add water while grinding. The batte consistency should be thicker than the regular dosa batter.

• Once done transfer it to a bowl, add enough salt, hing and mix the batter.
• Now add finely chopped onions,ginger,cilantro n shredded carrot. Mix everything well and leave it aside for an hour.

• After that, heat a griddle/tawa, pour a ladle ful of batter and spread it gently do not spread too thin, make it little thick. Drizzle oil around the adai n cook in medium heat for 3 minutes.

• Then flip other side and cook till it turn crisp n cooked well.
• That's it...Serve The healthy n tasty Adai with any desired chutney or with Avial or simply with podi.

Notes:
Soak Red chili along with rice n dal, this way grinds well.
Instead of brown rice you can also make it with regular long grain also.
Long grain gives extra crisp n flavor to the dosa.
Adding Methi seeds gives nice color n flavor to the adai.
For making it for breakfast, soak everything overnight and grind n use it immediately no need to set aside for an hour since the dal gets little sour so that itself enough n u can make it instantly.
This is crisp n soft like the regular dosa n doesn't turn hard after cooling.