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Rakesh Raghunathan
Thavala Adai is a snack made from ground lentils. Chef Rakesh Raghunathan shares the recipe in detail.
Preparation Time
10-15 Min
Cooking Time
18-20 Min
Meal Type
snack
Difficulty
MEDIUM
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
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.
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.
Cook it on a medium flame. After few minutes flip over and cook the other side. Thavala adai is ready to serve.
Heat 2 tsp oil in a pan, add 3 tsp Bengal grams, ½ asafetida, 2nos red chillies, curry leaves and roast it well.
Then add tamarind, ½ cup chopped coconut and roast it.
Now transfer it to a blending jar, blend a smooth paste.
Karuveppilai thuvaiyal is ready to serve now.
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.
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.
Now add it in the chutney and mix it well.
Thavala Adai is a savoury snack (very similar to dosa) made from the batter of rice, toor dal, chana dal and moong dal. The dals are soaked along with red chillies, jeera, pepper for about 1 or 2 hours and then are ground to a coarse paste and shallow fried for a crisp and crunchy Adai.
Thavala Adai is a meal by itself as it is very filling because of the presence of the lentils. It can be had with just butter, or curry leaves chutney.
