One of the Authentic and Ethnic recipe from Thanjavur is the Thavala Adai. I still get the nostalgic memories of this Adai being made during my childhood days.
- Raw rice â€“ 1cup
- Toor dal â€“ 1 tbsp
- Channa Dal â€“ 1 tbsp
- Red chilli â€“ 2 nos
- Cumin seeds â€“ Â˝ tsp
- Whole black pepper â€“ ÂĽ tsp
- Salt â€“ to taste
- Oil â€“ for shallow fry
- Coconut Oil â€“ 1 tbsp
- Mustard seeds â€“ ÂĽ tsp
- Urad dal – ÂĽ tsp
- Curry leaves â€“ 1 sprig
- Asafoetida â€“ 2 pinches
- Grated coconut â€“ 1Â˝ tbsp
- Wash and soak Rice, Channa dal and Toor dal for 20 min. Filter the water and keep it for 5 minutes. And dry it out on a muslin cloth for 15 minutes.
- Take a blender jar and add the dried Rice and Dal. Then add the Cumin seeds, Red chilies and Black Pepper. Grind it until coarse consistency [It is supposed to be like Rava consistency].
- Heat the coconut oil in the Kadai and add Mustard seeds. When it splutters, add the Urad dal. When it turns golden color, add Asafoetida, Curry leaves and Coconut. Mix it well. Add 2 cups of water. Bring it into boil.
- When itâ€™s boiling, add the Rice Rava mixture and Salt and mix it well. Cover the Kadai with the lid. Let it cook for 10 minutes in low-medium flame until it looks like Upma.
- Take it out and spread the Upma in a plate. When the Upma is warm, apply oil in the palm and make a lemon size ball and press it flat.
- Heat the skillet and place the Adai and sprinkle some oil. Roast the both sides until it becomes golden color (cook it in the medium flame).
- Enjoy the yummy â€śThavalai Adaiâ€ť with Coconut chutney /pickle.
- The Rice Rava it yields is 2 Â˝ cup. But I used only 1 Â˝ cup + 3 cups of water for this recipe.
- When the Upma gets cold you canâ€™t make the Adai in the proper shape. It might break. So, before it gets cold, make the Adai [while making each Adai, apply oil in the palm and make the shape]. If possible, take the big skillet and place more number of Adaiâ€™s and roast it. Once itâ€™s roasted it wonâ€™t break.