Thavala adai (Thavala dosa)

Ingredients


Raw rice (pachcharisi) - 2 cup
Thoor dhal (thuvaram paruppu) - 3/4 cup (Three Fourths of a cup)
Bengal gram (kadalai paruppu) - 3/4 cup 
(Three Fourths of a cup)
Urid dhall (ulutham paruppu) - 1/2 cup (Half a cup)
Asafoetida - 1/4 teaspoon
Jeera - 1 teaspoon
Curry leaves
Sour curd (pulippu thayir) - 1 cup
Salt - 1 tablespoon
Sunflower oil- 1 teaspoon


Preparation of Batter


  1. Soak thoor dhal, bengal gram and urid dhall together in water for 2 hours
  2. Coarsely grind rice in a mixer grinder. Size after grinding should be like rava
  3. Mix this with curd in a vessel
  4. Add salt, asafoetida
  5. Leave this for 2 hours
  6. Take out the soaked dhal items and grind them in a mixer grinder coarsely
  7. Mix this with the curd/rice mixture
  8. Add jeera, curry leaves and mix
  9. You can store this batter in fridge

Preparation of Thavala adai

  1. Take a thick pan (kadaai) and heat it in low flame
  2. Add 1 teaspoon sunflower oil
  3. Add 2 ladles (kuzhi karandi) of batter in the pan. Add 1 teaspoon of sunflower oil around the batter
  4. Close the pan with a plate
  5. Heat for 3 to 4 minutes
  6. Using a thuduppu (spatula), turn the half formed dosa to heat the other side of dosa. Add 1 teaspoon of sunflower oil.
  7. Close the pan with plate and heat for 3 to 4 minutes
  8. Always cook in low flame.
  9. For each dosa, follow the above steps, i.e., add oil, then batter and add oil around the batter

Batter
Thavala adai

12 comments:

  1. Very Tasty dish My Mom Makes this

    ReplyDelete
  2. Hi, what about red chilly

    ReplyDelete
  3. Actually grated ginger and diced green chillies add to the taste of thatvala adai. In North Arcot side, we also add the fried "more molagai" (green chilies soaked in curd and dried) to the batter.

    ReplyDelete
  4. I will try this for breakfast tomorrow

    ReplyDelete
  5. Very nice adai. Its taste very yummy !. Thanks for sharing.

    Catering Services in Nanganallur

    ReplyDelete
  6. I ve come across taste of tis in a friend house. But why tis us called so

    ReplyDelete
    Replies
    1. It used to be made in a tavalai or metal pot.

      Delete