Raw rice – 1 cup
Toor dal/Yellow pigeon peas split – 1/2 cup
Bengal gram/Chana Dal – 1/2 cup
Urad dal/White Lentil – 1/4 cup
Asafoetida – 1/4 teaspoon
Grated coconut – 1/3 cup
Mustard seeds – 1 tsp
Dried Red chillies – 4-5
Curry leaves – 1 sprig
Salt to taste
Method to prepare batter:
1) Soak toor dal, bengal gram and urad dal together in water for 2 hours. Coarsely grind it with little water and red chillies.
2) Soak rice for an hour in some water. Drain the water completely and coarsely grind the rice. the texture should be as fine as semolina/rava.
3) Heat 1 tbsp oil in a pan and add mustard seeds and when it crackles add curry leaves Asafoetida and saute for few seconds.
4) Then add 2 and 1/2 cups of water and salt and bring it to boil.
Once water starts to boil, add broken rice and keep stirring . Once the
water is absorbed fully, add grounded lentils and grated coconut and mix it well. Do not make it a very runny batter. Switch off gas stove and let it cool down.
Method to Thavala adai:
1) Heat a
tawa/griddle and grease with oil. Wet your hands and scoop a ladle of the batter in your hand and flatten it and make a whole it the center.
2) Place it on the griddle and pour few drops of oil along the sides of adai. Close the griddle with a plate or domb and cook it on low flame.
3) Turn over
once it reaches golden colour. Remove the adai when it is golden on both
sides. You can follow the same procedure for the remaining batter.
Enjoy these adai for breakfast or lunch or dinner with some Sambar, chutney.
Tips: You can replace rice with any de-husked millet like barnyard rice, kodo-millet.