### TranslatedIngredients: 1/4 cup White Urad Dal (Split),1/4 cup Arhar dal (Split Toor Dal),1/4 cup Green Moong Dal (Split),1 cup Basmati rice,2 cups Water,3 Dry Red Chillies,1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),1/4 teaspoon Asafoetida (hing),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Salt,Sunflower Oil - as required ### PrepTimeInMins: 10 ### CookTimeInMins: 10 ### TotalTimeInMins: 20 ### Servings: 3 ### Cuisine: South Indian Recipes ### Course: South Indian Breakfast ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Chettinad Mixed Bean Adai recipe, soak dals and rice in water for about 4 hours. Drain water completelyTransfer the soaked and drained ingredients to a blender. Add red chilies, cumin seeds, fennel seeds, asafetida powder and turmeric powder to the dal.Grind to a coarse batter with a thick consistency. The batter should be thick than the normal one.Transfer the batter to the bowl and season with salt.Combine all the ingredients well. The batter should have a thick dropping consistency. If you feel the batter is too thick, add water as requiredHeat an iron skillet or dosa tawa. Spread oil evenly on the tawa.Pour a ladle of batter in the center of the tawa and spread evenly on all the sides in the form of a circle.Drizzle oil around the edges and on the center of the circle.Cook till the adai is golden on the top. Then flip the adai and cook until the other side is golden and crisp.Repeat the same for the remaining amount of batter.Feel free to add toppings like finely chopped onions, finely chopped chilies and coriander leaves on the top of the dosa.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.
