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thavalai-adai
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4.5 from 2 votes

Thavala adai

Thavala adai with a easy ready mix that you can prepare ahead and just mix with hot water to make delicious evening snack or a special dinner. Full video recipe.
Prep Time10 mins
Cook Time30 mins
Resting time1 hr
Total Time1 hr 40 mins
Course: Breakfast
Cuisine: Indian
Servings: 7 adai

Equipment

Ingredients

  • 1 cup idli rice
  • 1/2 cup toor dal/ thuvaram paruppu
  • 1/4 cup chana dal/ kadalai paruppu
  • 1 tbsp moong dal/ payatham paruppu
  • 5 red chilli
  • 1 tsp pepper
  • 1 tsp cumin seeds
  • Salt as needed
  • Oil as needed

To temper

  • 2 tsp Oil
  • 1/2 tsp Mustard
  • 1 tbsp ginger chopped
  • 1/8 tsp Asafoetida
  • 1 Sprig curry leaves

Instructions

  • First powder red chilli, black pepper and salt* coarsely.
  • Add cumin seeds, rice, toor dal, chana dal and moong dal. Grind until coarse, rava like texture.
  • Transfer to a bowl. Pour boiling hot water to the mixture and mix to make thick batter.
  • Keep aside for 1 hr. Temper with Mustard, asafoetida, ginger, curry leaves.
  • Add grated coconut and mix well. Adjust the consistency with more hot water as it would have become thick after resting 1 hr.
  • The batter should be thicker than the regular adai batter.
  • Heat a heavy bottomed pan/ kadai, preferably iron.
  • Spread a thick adai over greased kadai.
  • Pour 2 tbsp of oil around and cook covered in lowest flame for 3 mins approx.
  • Open the lid and carefully flip and cook again for 2-3 more mins. Drizzle oil around again while cooking.
  • If needed, poke holes here and there for even cooking. Longer you cook in low flame, more crispier. But never be stingy over oil.  Transfer to serving plate carefully.

Video

Notes

  • If storing for later use, you can skip salt, add later.
  • This adai needs more oil for perfect crispy, tasty results. You can use oils with healthy fat such as sesame oil or coconut oil.
  • make sure to powder evenly as coarse rava texture. Do not powder to fine flour.
  • When texture of the ground mixture is right, while adding hot water, there will not be any lump formation.
  • The mixture should be almost half cooked while you add hot water.