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Thavala Adai By Chef Rakesh Raghunathan
Thavala Adai is a snack made from ground lentils. Chef Rakesh Raghunathan shares the recipe in detail.
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INGREDIENTS
For Thavala Adai
1 cup rice
1/4 cup split gram
1 1/4 cup bengal gram
1 tsp moong dal
1 tsp cumin seeds
1 tsp black peppercorns
2 -3 red chillies
curry leaves
1 tsp mustard seeds
1/2 tsp asafoetida
Karuveppilai Thuvayal
curry leaves
3 tsp Bengal gram
1/2 cup chopped coconut
1 tsp tamarind
1/2 tsp asafoetida
2 red chillies
For coconut chutney
1 cup chopped coconut
1 tsp fried gram
1 inch ginger
1 red chilli
2 green chillies
salt to taste
For tempering
1 tsp oil
1 tsp mustard
1/2 tsp black gram
1 red chilli
1 sprig curry leaves
PREPARATION
- Soak rice, bengal gram, split gram, moong dal, cumin seed, peppercorns, red chilli for 1 or 2 hours and grind it to a smooth paste.
1
- Heat ½ cup oil in a pan and add 1 tsp mustard seeds, ½ tsp asafoetida, curry leaves, thavala adai batter and spread it well.
2
- Cook it on a medium flame. After few minutes flip over and cook the other side. Thavala adai is ready to serve.
3
- Heat 2 tsp oil in a pan, add 3 tsp Bengal grams, ½ asafetida, 2nos red chillies, curry leaves and roast it well.
4
- Then add tamarind, ½ cup chopped coconut and roast it.
5
- Now transfer it to a blending jar, blend a smooth paste.
6
- Karuveppilai thuvaiyal is ready to serve now.
7
- In a blending jar, add 1 cup chopped coconut, 1 tsp fried grams, 1 inch piece ginger, 2 green chillies, salt to taste, water as required and blend into a smooth paste.
8
- Heat a tsp oil in a pan, add 1 tsp mustard seeds, ½ tsp black gram, 1 red chilli, few curry leaves and fry it well.
9
- Now add it in the chutney and mix it well.
10