Thavala Adai brings together the simple magic of rice and lentils in a delicious pancake form. This traditional recipe has been passed down through generations in South Indian homes. The mix of different dals creates a unique texture, while green chilies and curry leaves add a wonderful kick of flavor. It’s one of those dishes that’s both comforting and satisfying.
About the Recipe
This recipe takes basic pantry ingredients and turns them into something special. The combination of rice and three different dals creates a wonderful texture – crispy on the outside but soft inside. The grated coconut adds sweetness, while green chilies bring just the right amount of heat. It’s a filling meal that’s both healthy and tasty.
Why You’ll Love This Recipe
You’ll love how the edges turn crispy while the center stays soft. The mix of dals gives it a nutty flavor that’s hard to resist. It’s also very forgiving – even if your first few attempts aren’t perfect, they’ll still taste great. Plus, you can adjust the spiciness to your liking. It’s a complete meal that keeps you full for hours.
Thavala Adai
Cooking Tips
– Soak the rice and dals well for the best texture
– Don’t make the batter too thin
– Use a heavy-bottomed pan for even cooking
– Keep the heat medium – not too high or low
– Add oil around the edges for extra crispiness
Serving and Storing Suggestions
Serves 4-5 people. Total prep and cooking time: 7 hours (including soaking time). Serve hot with coconut chutney. Leftover batter stays good in the fridge for 2 days.
Similar Recipes
- 1. Masala Dosa
- 2. Rava Dosa
- 3. Pesarattu
Thavala Adai
Ingredients
- 3 cups Raw Rice
- 1/2 cup Toor Dal
- 1/2 cup Urad Dal
- 1/2 cup Bengal Gram Dal
- 1 cup Coconut (grated)
- 1 cup Gingelly Oil
- 1 cup Curry Leaves (finely chopped)
- 8 to 10 Green Chillies
- 4 to 5 Dry Red Chillies
- Asafoetida Powder (little)
- Ginger (a small piece)
- Salt as per taste
Instructions
- Soak the rice and dals for 5 to 6 hours separately.
- Combine them all with green chillies, red chillies, coconut, ginger, asafoetida powder and salt.
- Grind to a coarse batter, adding little water if required.
- Add the curry leaves and mix well.
- Heat a heavy-bottomed tawa over medium flame.
- Add a little oil and pour a ladleful of the batter.
- Spread to make a thick adai and cover with a lid.
- Flip it over after a minute and apply little oil around the edges.
- Cook until golden brown.
- Remove and serve with coconut chutney.
Note: Typically Thavala Adai is made using a shallow copper vessel.
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Frequently Asked Questions
Can I skip the soaking time?
No, soaking is essential. It helps soften the rice and dals, making them easier to grind and digest. It also helps create the right texture.
Can I make the batter ahead of time?
Yes, you can make the batter and store it in the fridge for up to 2 days. Let it come to room temperature before cooking.
Is it okay to use a regular pan instead of a copper vessel?
Yes, any heavy-bottomed pan works well. Just make sure it’s well-seasoned and heated evenly.
