‘Thavala adai’ – traditional dish held in high regard
Fusion of spices, rice ‘n’ lentil
Yet to encounter it on a Menu card
Why? makes me wonder still
Crispy, chewy, nutty – all in one bite
Do try it
My wondering will seem right
Prep time : 15 mins; Cooking time : 15 mins; Serves : 4
- 2 cups of Raw Rice or Millet
- 1 1/2 tbsp of Channa dal/ Bengal gram lentil
- 1 tbsp of Udad dal / Black gram lentil
- 1 tbsp of Thuvar dal / Red gram lentil
- 3- 5 Green chilies
- 3 – 5 Red chilies
- 1 inch ginger
- 1 tsp Black Pepper
- 1 tsp Cumin
- Salt as per taste
- 1/4 cup grated Coconut
- Mustard – 1/2 teaspoon
- 1 tsp Udad dal
- 1/4 tsp Asafoetida powder
- a few curry leaves
- 3 – 5 tbsps of cooking oil
- Soak, wash and dry the rice or millet and dals well.
- Grind the cleaned rice and dal along with green chilies, red chilies, ginger, pepper and cumin in a mixer grinder.
- Heat a wide mouthed frying pan. Pour 5-6 tsps of oil, thrown in the mustard seeds, 1 tsp udad dal, curry leaves and asafoetida powder. Fry till mustard seeds splutter and urad dal turns light brown. Add 3 cups of water, salt and bring to rolling boil. Reduce flame and then add the ground rice or millet rava mix. Stir continuously, till it gets a thick consistency like ‘uppuma‘. Mix in the grated coconut. Switch off heat and close with a lid for ten minutes.
- Heat a tawa or a flat iron girdle/pan. Smear 2 – 3 tsps of oil and grease it well.
- Take a part of the cooked flour and roll it into a lemon size ball. Flatten it like a patty burger, about 1/2 inch thick ‘adai’ and place it on the greased pan. 4- 6 ‘adais’ can be arranged at a time, on the pan, according to its size. Pour 2 tsps of oil, around the ‘adais’, sprinkle a little bit of water and cover with a lid. Cook over slow fire. When cooked, the bottom of the ‘adais’ should be crisp and golden brown. Flip the ‘adais’, pour 2 tsps oil around it and cook till the other side too, are crisp and golden brown.
- Serve hot with coconut chutney, tomato chutney, sambar or pickle.
- The cooked flour can be rolled into oval shaped balls, steam cooked and served.
- Green chutney can be kept inside the dough as a stuffing and then flattened out into ‘adai’. Fillings can be as creative, as you like it.