Multi Beans Adai / Multi Beans Crispy Dosa

Beans Adai with a side of a cup of Blueberry Kesari and Aviyal ( Vegetable Stew in coconut gravy ).

Legumes ( Beans ) are generally referred as "poor people's meat" but i prefer to call them as "healthy people's treat".  Legumes supply more amount of  Good Protein to the body and there are many varieties of legumes found in the world which are widely used in many cuisines across the world.

One of the important health benefits of  legumes ( beans ) is its rich source of cholesterol reducing fiber. It reduces the blood sugar levels from rising too rapidly after a meal so its a best choice for diabetic people.  It also protects against breast cancer. In addition to the high fiber content, beans also contain lots of antioxidants, folic acid and other vitamins.

Another important issue that stuck in our mind is the  gas problem due to the intake of Legumes / beans. Its natural for any human digestive system to produce gas ( intestinal gas ) during regular digestion. But after consuming beans, we might feel that excessive intestinal gas getting produced. In order to minimize this excessive intestinal gas, its always suggested in many health magazines to break down the fiber in Beans by mashing, grinding..etc., Also by adding good amount of ginger into the recipe, this problem could be minimised and helps in easy digestion.

Multi beans Adai is one of the food items I tried out last week. I followed the same method of making  traditional adai but substituted legumes ( Beans ) instead of lentils ( Dals / Paruppu ).  As I mentioned, ginger is always a good accompaniment for any legume based food item. So it is a good idea to make some spicy Ginger Chutney and serve this as a side for the Adais.

Ingredients

Black Eyed beans ( White Karamani ) - 1/4 cup

Rajma - 1/4 cup

Soy Beans - 1/4 cup

White Channa Dal ( White Kondakadalai ) - 1/4 cup

Red Moth - 1/4 cup

Brown Masoor Dal - 1/4 cup

White Beans ( Lima Beans ) - 1/4 cup

Green Gram ( Pesara pappu ) - 1/4 cup

Idly Rice - 1 Handful

Ginger -  1 inch square or 3 tbsp grated

Hing - 1 Dash

Dry Red chillies - 3 or 4

Salt - To Taste

Oil - Enough to fry the Adais on the kadai / Pan.

Method

• Soak all the Beans and rice in water for 4-5 hours. Then drain the water and grind them coarsely in a wet grinder along with ginger, dry red chillies.
• Add required amount of salt, dash of Hing, crushed curry leaves to the Adai Batter and leave it aside for an hour.
• Then, heat the frying pan and pour the Adai over the pan, spread them uniformly and make a round shaped Adai.
•  Add few drops of oil along the edges of the adai. Fry them till it turns golden brown in colour on both sides.
• Continue the process for the rest of the batter. Serve the crispy hot Beans Adai with a side of spicy Ginger Chutney and a small bowl of fresh curd.

Tips / Variations

You can add different varieties of legumes of your choice and try it out.

You can add finely grated red onion pieces into the batter and make some yummy Onion Adais too..

A Side of Aviyal is also a good choice for this Beans Adai.