Thavala Adai Recipe / Thavala Dosa / Tavala Adai Recipe / Thavaladai recipe / Tavalaadai Recipe / Thavala Adai recipe - Dosa Recipes

Thavala Adai

Ingredients ground to a coarse powder

Idli Rice - 1 cup
Thur dal - 1/2 cup
Channa dal - 1/2 cup
Yellow moongh dal - 2 tbsp
Red chillies - 3
Pepper - 1 tsp
Jeera - 1 tsp

Tempering

Oil - 1 tbsp
Mustard - 1 tsp

Urad dal - 1 tsp
Hing - a generous pinch
Curry leaves few

Other Ingredients

Grated coconut - 1 tbsp

Curd - 2 tbsp

Oil to cook adai as needed
Salt to taste

Method

Take a mixi jar add add all the above ingredients and dry grind to a rava consistency.

Your mixture is ready to use take needed consistency add salt and pour boiling water and mix well.

Make sure there are no lumps cover this with a lid and leave it for 1 hour.
After 1 hour you will see all the water is absorbed so add some more boiling water to get a thick batter consistency. Cover and let it rest for another 1 hour.
Heat oil in a pan and temper it with above ingredients, pour it into the batter add coconut, curd and mix.
Heat a thick iron kadai pour some oil take a ladle of batter and slightly spread.
Cover it with a lid and cook in medium high flame after few minutes remove lid and gently flip it and cook the other side too. Add some oil after flipping the adai.
Once its crisp and cooked well remove and serve it hot with any chutney.

Ingredients ground to a coarse batter ( Version 2)

Sona mosoori rice/ Raw rice - 1 cup

Idli rice - 1/4 cup

Urad dal - 1/4 cup

Channa dal - 1/4 cup

Thur dal - 1/4 cup

( wash and soak all the ingredients for 3 hours, then grind to a thick batter by adding very little water. Add salt mix and let it ferment for 4 hours)

Tempering 

Oil - 1 tbsp

Jeera - 1 tsp

Pepper - 1 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Chopped green chilies - 2

Red chillies - 3 

Curry leaves few

Hing - a generous pinch

( Heat oil in a pan and temper it with above ingredients, pour it into the rice batter mix well..

Method

Heat a thick iron kadai pour some oil take a ladle of batter and slightly spread.
Cover it with a lid and cook in medium high flame after few minutes remove lid and gently flip it and cook the other side too. Add some oil after flipping the adai.
Once its crisp and cooked well remove and serve it hot with any chutney.

Version 3

Ingredients soaked and ground

Idli rice - 1 cup

Raw rice - 1 cup

Red chilly - 4

Black urad dal with skin - 1 cup

Channa dal - 1 cup

Thur dal - 1 cup

( Grind all above ingredients except moongh dal, grind to a semi smooth thick batter )

Yellow moongh dal - 1/4 cup ( soaked separately)

Tempering

Mustard - 2 tsp

Urad dal - 2 tsp

Oil- 2 tsp

( Heat oil and temper it with above ingredients)

Other ingredients

Crushed black pepper - 1 tbsp

Curry leaves few

Hing - 1 tsp

Grated coconut - 1/2 cup

Method

Pour the batter into a bowl add the crushed pepper powder, coconut, hing, curry leaves, drain out the water from the moongh dal and add lastly pour the hot tempring.
Mix well and your batter is ready.

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