I received a bag of ’16 bean soup mix’ as part of my MLLA win earlier this year. I have been wanting to use this rich mixture of beans in an innovative Indian recipe. I decided to make adai using this, and instead of using just rice, I combined quinoa, barley and brown rice, hence making this a multi bean, multi grain adai. I paired this with an oat coconut chutney(recipe coming soon) and it made it a super wholesome meal.
For those of you who don’t have the soup mix. Here is the list of beans that are in the packet: Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green Split, Kidney, Cranberry, Small White, Pink, Small Red, Yellow Split, Lentil, Navy, White Kidney, Black Bean. You can substitute 1 tbsp of each kind of beans for the soup mix, such that it makes up a cup of beans. Feel free to use any and all kinds of beans you have on hand.
1 cup of 16 bean soup mix
1/2 cup long grain brown rice
1/4 cup of quinoa
1/4 cup pearled barley
2 green chilly
6 red chillies
1 tsp cumin seeds
1 tsp fennel seeds
2 tbsp chopped ginger
1/2 tsp asafoetida
Salt, to taste
oil, to drizzle on top of adai
Soak the beans, rice, quinoa and barley with sufficient water to cover, 6-8 hours. Drain it well and grind along with the green chillies, red chillies, cumin, fennel, ginger and asafoetida. You are looking to have a batter that is thick, not watery, still is very slightly gritty. This adai batter requires no fermentation. You can make adais as soon as you grind the batter. However, the batter may be stored up to a week in the fridge and used as needed.
Heat the griddle until hot and swirl a ladleful of adai batter to form a thick dosa. Drizzle with oil. Let it get golden brown on one side. Flip and cook the other side. Serve with chutney of choice.
Verdict: The adais turned out really crispy and golden brown. Made for a very filling and protein rich meal.
– The adai is spicy and the spices are intended to mask the beany flavor of the adai, feel free to reduce the amount of chillies as desired.
– You can add some chopped onions, cilantro, spinach, murunga keerai(drumstick leaves), grated carrots etc. to make the adai more nutritious, and for added flavor.
– If you dont have quinoa or barley on hand, substiture with 1 cup of rice along with 1 cup of bean mix.
– The adais need to be cooked over medium flame , a little bit longer than what dosas take. Be patient to get that crispy crust.
Sending this to:
– Our very own: Serve it – Griddled event, hosted by me and Krithi.
– Show me your HITS: Rice, event series by Sangee
– Anu’s South India Kitchen Series
– ‘My Legume Love affair #50’
– JCO – SuperFoods event by Jagruti.
– Desi – Videsi Food event