Thavala adai recipe | Thavala adai in Tamil, a traditional tiffin recipe, made using rice, toor dal, and pepper. Recipe of thavala adai with full video and step by step pictures.
We make arisi upma at home using raw rice. Sometimes elders at home, pat the same upma into crispy thavala adais by smearing lots of oil. I have memories of my grandmother making this and also my husband’s grandmother making it too. When my friend’s mother in law shared the recipe of Thavala dosa recipe, she shared the recipe of Thavala adai too.
Finally I tried this yesterday and we all loved it. We usually make simple coconut chutney to pair with Thavala adai. You can make Kalyana gotsu also to pair with this. Some people make this using raw rice. This recipe is using Idli rice | parboiled rice. On festival days and on fasting days, you can replace idli rice with raw rice.
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Thavala adai recipe
Thavala adai recipe
A traditional tiffin recipe without onion and garlic
Servings 13 adais
Ingredients
- 1 cup Idli rice
- ½ cup toor dal
- 1 tsp pepper
- 3 tsp oil
- 1 tsp mustard seeds
- Asafoetida 2 pinches
- Curry leaves few
- Salt as needed
- 1/3 cup coconut
- 3 cups water for 1 cup podi
- Coconut oil to cook the adais
Instructions
- In a bowl add idli rice and wash it thrice.
- Drain the excess water.
- Now spread the rice in a clean towel.
- Let this dry in a shade for 40 mins.
- You can skip this step and straight away pulse it along with toor dal.
- Washing and then pulsing makes the grinding process so even.
- Don’t keep it under the sun.
- Once it is dried and could easily slide from the cloth take it out.
- Put this into a mixie jar.
- Add toor dal and pepper to this.
- Pulse into a coarse powder. It should be slightly bigger than the rava.
- This gave around 2 cups Thavala adai podi.
- We can store this in the fridge for 2 -3 months.
- Now let’s make thavala adai.
- In a pan add 3 tsp oil. I used coconut oil.
- Add mustard seeds, asafoetida and curry leaves.
- Once it splutters, add 3 cups of water
- Add salt to taste and grated coconut.
- Let this boil nicely.
- Simmer the flame and add 1 cup of podi
- Stir well continuously.
- Let this cook.
- Once water is absorbed, switch off
- When warm, take small portions and make into lemon sized balls.
- Flatten the balls
- Place it on a hot greased tawa.
- Cook in medium flame on both sides.
- Smear coconut oil in between. Coconut oil enhances the taste of thavala adai.
- You can add normal cooking oil too.
- Once it is slightly roasted on both sides, done take out.
- Repeat this for the rest of the cooked balls.
- Always keep the cooked dough balls covered.
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Notes
1.The thavala adai podi can be stored in the fridge for 3 months. Do not keep it outside.
2. Along with pepper you can add 1-2 dried red chilis too.
3. Do not make the adai when the upma mixture is too dry, then adai will break while making.
4. If it is too dry, sprinkle little hot water, mix well, and then make Thavala adais.
5. Thavala adai tastes best when served hot.
- In a bowl add idli rice and wash it thrice.
- Drain the excess water.
- Now spread the rice in a clean towel.
- Let this dry in a shade for 40 mins.
- You can skip this step and straight away pulse it along with toor dal.
- Washing and then pulsing, makes the grinding process so even.
- Don’t keep it under the sun.
- Once it is dried and could easily slide from the cloth take it out.
- Put this into a mixie jar.
- Add toor dal and pepper to this.
- Pulse into a coarse powder. It should be slightly bigger than the rava.
- This gave around 2 cups Thavala adai podi.
- We can store this in the fridge for 2 -3 months.
- Now let’s make thavala adai.
- In a pan add 3 tsp oil. I used coconut oil.
- Add mustard seeds, asafoetida, and curry leaves.
- Once it splutters, add 3 cups of water
- Add salt to taste and grated coconut.
- Simmer the flame, and add 1 cup of podi
- Stir well continuously.
- Let this cook.
- Once water is absorbed, switch off.
- When warm, take small portions and make into lemon sized balls.
- Always keep the cooked dough balls covered.
- Flatten the balls.
- Place it on a hot greased tawa.
- Cook in medium flame on both sides.
- Smear coconut oil in between. Coconut oil enhances the taste of thavala adai.
- You can add normal cooking oil too.
- Once it is slightly roasted on both sides, done take out.
- Repeat this for the rest of the cooked balls.
- The thavala adai podi can be stored in the fridge for 3 months. Do not keep it outside.
- Along with pepper, you can add 1-2 dried red chilis too.
- Do not make the adai when the upma mixture is too dry, then adai will break while making.
- If it is too dry, sprinkle little hot water, mix well and then make Thavala adais.
- Thavala adai tastes best when served hot.
