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.