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.
Servings: 7 adai
Equipment
- ladle
- knife
- chopping board
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.