Thavala Adai is a very popular South Indian adai variety made in temples and brahmin households. Typically made in a copper vessel, they are often served as a prasadam in temples and is usually served as a breakfast or evening snack.
Raw Rice – 3 cups
Toor Dal – 1/2 cup
Urad Dal – 1/2 cup
Bengal Gram Dal – 1/2 cup
Coconut – 1 cup, grated
Gingelly Oil – 1 cup
Curry Leaves – 1 cup, finely chopped
Green Chillies – 8 to 10
Dry Red Chillies – 4 to 5
Asafoetida Powder – little
Ginger – a small piece
Salt as per taste
1. Soak the rice and dals for 5 to 6 hours separately.
2. Combine them all with green chillies, red chillies, coconut, ginger, asafoetida powder and salt.
3. Grind to a coarse batter, adding little water if required.
4. Add the curry leaves and mix well.
5. Heat a heavy-bottomed tawa over medium flame.
6. Add a little oil and pour a ladleful of the batter.
7. Spread to make a thick adai and cover with a lid.
8. Flip it over after a minute and apply little oil around the edges.
9. Cook until golden brown.
10. Remove and serve with coconut chutney.
Note: Typically Thavala Adai is made using a shallow copper vessel.