Wednesday, June 22, 2011
Thavala Adai - South Indian Rice Pancake
Thavala adai is one of the most authentic and traditional south Indian tiffin varieties.Again,even this adai is prepared in different styles.The one I follow is the way how these adai's are prepared in my in-laws house.It is simple to make but loaded with tons of flavor.The moru milagai(buttermilk soaked chillies)add the extra crispiness and spiciness to the adai.It tastes sooo yummm!! Do not worry looking at the picture,it might look burnt... but no,it is just the chillies which looks dark brown in color:))
1) Idly rice(can use ordinary rice too) - 2 cups
2) Thoor dhall - 1 cup
3) Udad dhall - 1 cup
4) Channa dhall - 1 cup
5) Red chilly - 1 or 2
6) Salt to taste
7) For tempering:
Mustard seeds - 1tsp
Hing - little
Udad dhall - 1tsp
8) Moru milagai (chillies are soaked in buttermilk and then dried.This you get in Indian groceries store) - 10 to 12 as topping(I used 1 to 2 for each adai)
9) Oil for making adai(say 1/2 to 3/4th cup)
Soak the rice,dhalls and red chillies for 6 hours.Then,coarsely grind the soaked mixture with little water.The batter consistency should be that of idly batter.
In a pan,heat little oil and saute the tempering items and add it to the batter.Add salt and mix it.In the same pan,keep some more oil and shallow fry the moru milagai on medium low flame(be careful it has strong fragrance and smell,you might start to sneeze;)).Fry till they turn dark brown in color.Keep aside.
In another kadai(I used non stick),pour a ladle of batter and very lightly spread just like how we spread for small uttappams.Turn the flame to medium low.Pour little oil around the sides.Then,top it with moru milagai,breaking it into small pieces and sprinkling over it .Close it with a lid.After a minute,carefully open the lid and turn the adai to other side and cook for another minute.Cook till the both sides become crispy and nice golden brown in color.Repeat the same procedure for the remaining batter.
Hot thavala adai is ready!!!!Enjoy... Serve it just like that or with some curd.
Note: If you do not wish to add moru milagai or you want to serve children,in that case you can as well use red chilly powder according to taste and mix it in the batter.Another method for soaking is,you can grind the rice and dhalls coarsely into powder,then add water and soak it for 3 to 4 hours.The result will be the same:))