Thavala Adai

 Thavala Adai is one of my favorite dishes my grandmother used to make for us when she visited us. It is a protein rich pancake made in a small cast iron pan (vanali). Crisp on the outside, soft on the inside. Recipe makes 3 adais.

Ingredients:

1/4 cup toor dal

1/4 cup channa dal

1/4 cup black urad dal

4-5 dried red chili

1/4 cup raw rice

1/4 Idly rice

1/4 cup fresh grated coconut

handful fresh curry leaves

1/8 teaspoon asafoetida

1 teaspoon pepper

salt as required

sesame oil for making adai

For Tempering:

1 Tablespoon sesame oil

1/2 Tablespoon urad dal

1 teaspoon mustard

Method:

1. Wash and soak dals with red chili for 3 hours. Wash and soak rice separately for 3 hours.

                                       

2. Drain rice and grind to a smooth paste, adding little water.

3. Add drained dals and red chili to the blender and pulse, without adding water. Transfer the batter to a bowl. 

                                                               

4. Heat sesame oil in the small wok (vanali). Temper mustard and urad dal.

                                                               

5. Add salt, asafoetida, grated coconut, pepper and the tempered mustard and urad dal. Stir well.

                                                                

6. Heat the same small wok. Add 2 spoons of sesame oil. Add 1/2 cup of batter to the wok. Spread a little. Cover and cook on low medium heat until the edges turn golden brown.

                                  

                                   

7. Gently flip, cover and cook the other side till golden brown.

                                                             

 Remove from the pan and serve hot topped with a little brown sugar (vellam) and a little butter.