Chettinad Mixed Bean Adai Recipe

Step 1: To begin making the Chettinad Mixed Bean Adai recipe, soak dals and rice in water for about 4 hours

Step 2: Drain water completelyTransfer the soaked and drained ingredients to a blender

Step 3: Add red chilies, cumin seeds, fennel seeds, asafetida powder and turmeric powder to the dal

Step 4: Grind to a coarse batter with a thick consistency

Step 5: The batter should be thick than the normal one

Step 6: Transfer the batter to the bowl and season with salt

Step 7: Combine all the ingredients well

Step 8: The batter should have a thick dropping consistency

Step 9: If you feel the batter is too thick, add water as requiredHeat an iron skillet or dosa tawa

Step 10: Spread oil evenly on the tawa

Step 11: Pour a ladle of batter in the center of the tawa and spread evenly on all the sides in the form of a circle

Step 12: Drizzle oil around the edges and on the center of the circle

Step 13: Cook till the adai is golden on the top

Step 14: Then flip the adai and cook until the other side is golden and crisp

Step 15: Repeat the same for the remaining amount of batter

Step 16: Feel free to add toppings like finely chopped onions, finely chopped chilies and coriander leaves on the top of the dosa

Step 17: Prepare Chettinad Mixed Bean Adai and serve it with South Indian Coconut Chutney or Dhaniya Pudina Chutney for breakfast or as a tea time snack