Tag Archives: snacks


‘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

Thavala adais served – If I were you, I wanna be me too 🎼
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 – 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.


Snacked on steamed corn, first time at the theatres

Knew pronto, gotta share the recipe with readers!

A novelty mildly spiced, minimalistic and easy to make

Steamed corn, fresh spices and salt, is all you take!

Welcome rain, movie or an afternoon siesta

With steaming hot corn and enjoy a sublime fiesta!

A regime, corny to taste but not to sound

Feel free to add seasoning of choice and play around

Also, probably like to share, an interesting spice mix, you found !


Prep time : 5 mins; Cooking time : 15 mins; Serves : 4

Ingredients :

  • 500 gms of Corn kernels
  • 1/2 tsp red chilli powder
  • 1/4 tsp freshly cracked peppercorns
  • salt as per taste

Method :

  1. Steam cook the corn kernels in a pressure cooker upto 2 whistles.
  2. Toss around the steamed corn till well coated with red chilli powder, freshly cracked peppercorns and salt.
  3. Serve steaming warm corn. Bon appetit!

Variation :

Season with spices and herbs of choice.


Around three years back, we had taken a getaway trip to Yercaud, a nearby hill station. We were advised to see the Pagoda Point, one of the few tourist attractions there. Next morning, weather was chilly with a light drizzle and we were on our way, up the winding hills, to visit this vantage view point.

On arriving, we realized that we were the only tourists up there and for company, a sole soul, a lone salesman, selling roasted Corn On the Cob. Pa was puzzled as to how he managed to do business up here, with practically no customers, except a few rare ones like us?! The Corn seller came up to Pa and asked him if he wanted to buy Corn. Since we had  been eating a lot of corn during the past few days, strolling up and down the streets, as tourists, with pretty much nothing to do, Pa declined politely, saying we have been having a lot of corn lately, so sorry – not interested. To which, the infallible, Corn seller promptly challenged “Sir,You may have had corn everywhere but you would never have had one, at the Pagoda Point?” Pa’s puzzle was clearly solved.

Holding and biting onto, our very own personal warm Corn on the Cob (our nth one, on this trip), we enjoyed the scenic view in the heavenly lap of Nature’s beauty @ our final destination, Pagoda Point.

Corn on Cob Watermark 2
Corn on the Cob

Prep time : 5 mins; Cooking time : 10 mins; Serves : 4

Ingredients :

  • Corn on the cob – 4
  • Lemon – 1 / 2
  • Rock Salt powder – 1 tsp
  • Red chilli powder – 1/2 tsp

Method :

1. Cut the lemon into 4 equal pieces. Mix the salt and red chilly powder together. Set aside.

2. Remove the husk and silk from the corn and roast the Corn on the cob on a direct flame, keeping a close watch, to avoid charring and turn continuously, to have it evenly roasted all around.

3. Dip one lemon wedge in the salt and red chilly powder. Squeeze it gently and simultaneously, rub it evenly, all around the corn.

Go on, grab a warm bite!

corn on cob1
Roasted to perfection