Thavala adai (Thavala dosa)


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

Thavala adai


  1. Very Tasty dish My Mom Makes this

  2. Hi, what about red chilly

  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.

  4. I will try this for breakfast tomorrow

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

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

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

  7. Is this recipe different from the normal adai recipe?

  8. Where can I get this ready made in USA?

  9. Why this is named Thavalai Adai ,when it is not prepared on Thavalai?

  10. Namaskaram how much soaking time of rice??