Thavala Adai

 

Adai is a popular food in South India, especially in Tamil Nadu and Kerala. Crispy pancake loaded with protein from different kinds of lentils. Thavala Aadi got its name from the bronze dish called thavali or pot. My grandmother used to make these delightful little pancakes when we visited her during our summer vacations. Thavala Adai is made with grinding soaked rice, lentils and red chili to a coarse batter and make pancake in a cast iron pan. Another method is to simply grind the dry ingredients to a coarse powder, and simply add boiling water to make a thick batter and make the pancake,

Ingredients:

1 cup idly rice

1/2 cup toor dal

1/4 cup channa dal

1 Tablespoon moong dal

1 Tablespoon urad dal

5 dried red chili

1 teaspoon peppercorn

1 teaspoon cumin seeds

1/4 cup fresh grated coconut

salt to taste

coconut oil to make the adai

Ingredients for tempering:

2 teaspoon sesame oil or olive oil

1 teaspoon mustard seeds

1/2 teaspoon asafoetida

4-5 fresh curry leaves

Method:

1. Grind dried chili, peppercorn and salt to a coarse powder.

2. Add cumin seeds, rice, and lentils. Grind to a coarse powder, about 2 cups. Transfer to a large bowl.

                                                         

3. Pour boiling water to the mixture to make a thick batter. Cover and set aside for 1 hour.

4. Heat 2 teaspoon oil in a small pan and temper mustard seeds. Add asafoetida and curry leaves when the mustard seeds pop. Stir into the batter. Fold in fresh coconut. Check the batter for salt and add if needed. Add water if required. But keep the batter thick.

                                                          

5. Heat a small iron pan (vanali), add 1 teaspoon coconut oil. Spoon 1/4 cup (ladle) batter into the oil and pat it to make a small thick pancake. Cover and cook until the edges are brown about 5 minutes.

                                

6. Gently flip adai over and cook the other side, about 5 minutes.

                                                      

7. Remove from pan and slide it on a serving plate. Repeat with remaining batter. You will get about 10 pancakes with this recipe. Serve Thavala Adai hot with chutney of your choice or plain. Some people like to eat it with jaggery or brown sugar. I like mine plain.

                                                  

Notes:

You can make the adai powder in large quantity and store it in an air tight container, and use it any time.