THAVALA ADAI
Thavala Adai is a heavy yet tasty snack or dinner recipe prepared in Tamil Nadu. It is a very filling recipe and my grandma used to make it with much passion. Loaded with lentils and rice this is liked by people of all ages. Some make the powder in advance and store it and make it whenever necessary. This is a Tanjavur District dish of Tamil Nadu. The crust formed on the outside portion is very delicious and coconut adds a nice flavour. It can be had as such without any side dish but coconut chutney would be an awesome combination. I have always wondered why it is named Thavala Adai ? I found an answer speaking to mom She said in olden days it was made in a bronze vessel with coconut oil and thus the name.
I have made this a few times now and I still remember the first time I made this. I ground the dals nicely and the result was a flop. I also have another recipe close to this one but it is deep fried. It is called Thavala Vadai. The dals and rice make the dish filling and so it can be had at any time of the day. As I was wondering what to make for lumch, I came up with this and mabe this for my hubby’s lunch box and he loved it. It tastes awesome even when cold and so apt for packing. You can also use par boiled rice which is much tastier as well. This long lost recipe has found way in my home and is creating waves. What about yours? Do try this recipe and it will be a sure hit at your homes too. Planning to post more forgotten recipes in the near future.
| Prep Time | 2 hrs |
| Cook Time | 20 min |
| Servings |
persons
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- 1/2 cup Channa dal
- 1/4 cup Tur Dal
- 1 1/2 cup rice
- 1/3 cup urad dal
- 1/2 tsp Black Peper
- 1/2 tsp cumin
- To Shallow Fry Oil
- 3 number Red Chilies
- To Taste salt
- 1/2 tsp mustard
- 1/2 tsp urad dal
- 3 tsp Grated Coconut
- 1/2 tsp asafoetida
- 1 sprig curry leaves
Ingredients
TO TEMPER
|
|
- Soak dals and rice in water for 2 hours.
- After 2 hours drain and spread them on a cloth to rey.
- Transfer the contents to a blender and add cumin black pepper and red chilly.
- Grind coarsely.
- In a pan add oil, mustard, urad dal, curry leaves and asafoetida.
- Add grated coconut.
- Add 4 cups of water.
- Add salt and powdered mixture.
- Cook till water is absorbed.
- Touch to see if it is cooked.
- Cool the mixture on a plate.
- Make small balls out of this on a plate. Pat them on a sheet or zip lock. Place it in a hot tawa and add oil. Make a small hole in the middle.
- Serve hot with chutney.
Addition of coconut oil enhances the taste.
You can add grated carrots for a more healthier version.
You can add chopped coconut pieces in place of grating them.
Hi. Excellent receipe. My grandmother used to do tis. I remember having tis at villupuram station. Wil try to do and keep you updated.
super
Thank you