Tag Archives: millets

๐Ÿ˜ THAVALA ADAI | RICE | MILLET LENTIL PATTY BURGER ๐Ÿ˜

‘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

ta1
Thavala adais served – If I were you, I wanna be me too ๐ŸŽผ
Prep time : 15 mins; Cooking time : 15 mins; Serves : 4 

Ingredients  :

  • 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 โ€“ 1/2 teaspoon
  • 1 tsp Udad dal
  • 1/4 tsp Asafoetida powder
  • a few curry leaves
  • 3 – 5 tbsps of cooking oil

Method :

  1. Soak, wash and dry the rice or millet and dals well.
  2. Grind the cleaned rice and dal  along with green chilies, red chilies, ginger, pepper and cumin in a mixer grinder.
  3. 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.
  4. Heat a tawa or a flat iron girdle/pan. Smear 2 – 3 tsps of oil and grease it well.
  5. 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.
  6. Serve hot with coconut chutney, tomato chutney, sambar or pickle.

Variation :

  1. The cooked flour can be rolled into oval shaped balls, steam cooked and served.
  2. 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.
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ยค RAGI LADOO ยค

Diwali Special :

rg1
Prep time : 15 mins; Cooking time : 30 mins; Serves : 4 - 6

Ingredients :

500 gms or 3 1/2 cups of Ragi | Finger millet flour
3 cups powdered sugar
250 gms or 1 1/2 cups or as required to form the ladoos of melted ghee
9 - 10 cardamom pods

Method :

1. Dry roast the ragi flour in a wok | bandli, till a nice nutty aroma arises. 
2. Peel and grind the cardamom pods to a fine powder in a mortar and pestle or a blender.
3. Knead the roasted ragi flour, powdered sugar, cardamom powder and melted ghee, little at a time. Take small quantities in greased hands and prepare lemon sized ladoos. Cool and then store in an airtight container.

Variation :

Raisins, cashewnuts, almonds, pistachios or melon seeds can be added to the flour.