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