Authentic Iyengar Style Thavala Adai Recipe: A High-Protein South Indian Delight

Iyengar Style Thavala Adai Recipe

Description:
“Iyengar Style Thavala Adai” is a traditional South Indian delicacy from Tamil Nadu, often forgotten by many but still cherished in the heart of Tamil homes. This delectable dish is a variation of dosa, made from a wholesome powder composed of raw rice, boiled rice, Bengal gram dal (Kadalai Paruppu), toor dal (Arhar dal), urad dal, methi, black pepper, and cumin seeds. The batter is marinated in yogurt and tempered with fresh coconut, adding a delightful aroma and flavor. After marination, the batter is cooked in a special appam kadai, giving the adai a unique, soft texture and crisp edges, making it a mouth-watering breakfast or snack option. This recipe is rich in protein and perfectly pairs with your favorite chutney and a sprinkling of paruppu podi.

Cuisine: Tamil Nadu
Course: South Indian Breakfast
Diet: High-Protein Vegetarian

Ingredients

Preparation Time: 2 hours

Cooking Time: 1 hour

Instructions

1. Prepare the Thavala Adai Powder:

   • Start by dry grinding all the ingredients under the “For Thavala Adai powder” section to a medium-fine powder. The mixture should resemble a coarse flour-like texture. This powder is the base for the adai batter.

2. Prepare the Adai Batter:

   • In a large mixing bowl, take the freshly ground thavala dosa powder and mix it with sour curd. Gradually add water, little by little, until the mixture reaches the consistency of a typical dosa batter. Stir in salt to taste. The batter should be thick but pourable.

3. Tempering the Batter:

   • Heat a pan and add 3 teaspoons of gingelly oil. Once the oil is hot, add a pinch of asafoetida (hing), followed by mustard seeds. Allow the mustard seeds to splutter before adding the urad dal and chana dal. Fry these until they turn golden brown.
   • Next, add the dried green chillies (mor milagai) and curry leaves to the pan. Sauté until fragrant, and then transfer this tempering mixture into the prepared dosa batter. Stir well to ensure the tempering is evenly mixed.

4. Marinate the Batter:

   • Let the tempered batter marinate for at least 2 hours to allow the flavors to meld together. You can cover the bowl and let it sit in a warm place. During this marination time, the batter will absorb the flavors of the spices and tempering.

5. Cook the Thavala Adai:

   • After the marination, check the consistency of the batter. If it has thickened, add a bit more water to bring it back to a dosa batter-like consistency, ensuring it pours easily.
   • Heat an appam kadai (appam pan) or a non-stick skillet and add a little gingelly oil to grease the pan.
   • Pour the batter into the pan, shaping it into a round form similar to a dosa or appam. Cover the pan with a lid and let it cook for 2 minutes on low heat, allowing the adai to cook through on one side.
   • After 2 minutes, carefully flip the adai and cook the other side for another 2-3 minutes until it turns golden and crispy.

6. Serve:

   • Once the adai is cooked and slightly crisped on both sides, remove it from the pan and serve immediately. Pair it with your choice of chutney—coconut chutney or tomato chutney are excellent choices—or sprinkle some paruppu podi (spiced lentil powder) on top for an extra burst of flavor.

Tips:

• If you don’t have an appam kadai, you can also use a regular non-stick pan. However, the appam pan gives a unique texture to the adai, with a crisp outer layer and soft center.
• For a vegan version, you can substitute the curd (yogurt) with a non-dairy yogurt or leave it out altogether and adjust the water content.
• The adai can be enjoyed at any time of the day—whether for a hearty breakfast, a light snack, or even as part of a festive South Indian meal.

Enjoy this flavorful Iyengar Style Thavala Adai with chutney or paruppu podi, and relish the traditional flavors of Tamil Nadu!