Thursday, January 27, 2011

Thavalai adai

A traditional tiffin item with rice and dals, patted like cutlets

Thavalai adai


Raw rice --- ½ cup

Parboiled rice(puzhangarisi)—1/2cup

Urad dal ----- 2 spoon

Channa dal --- ¼ cup

Tuvar dal ------1/4 cup

Dry red chilli ---- 6 nos

Grated coconut --- 4 spoon

Curry leaf ----- 1 sprig

Mustard ----- 1 tea spoon

Salt ( according to taste)


Dry grind rice, parboiled rice,dals and red chillli coarsely like rava.

Take a wok. Add a table spoon of gingelly oil and splutter mustard seeds.

To this add curry leaf, asafoetida coconut gratings and fry lightly.

Add 2 cups of water to the above along with salt.

When the water starts boiling, add the coarsely ground rice and dal mixture to make like a upma.

When done cover it with a lid.

After a resting period of 10 minutes.

Take the dough and pat like small patties or shape them like cutlets.

Put them on a pre- heated iron wok/tava( non-stick can also be used) drizzle a tea spoon of oil around the patties and cover the wok/tava with lid and cook on slow fire for 4 minutes till they turn crisp.

Flip them over for another 4 minutes until crisp and they are ready to serve.

Thavalai adai can be eaten plain or to the accompaniment of coconut chutney or any chutney of your choice.

1 comment: