Thavala Adai Recipe: A South Indian Delight
Description
Thavala Adai is a traditional South Indian delicacy, made from a variety of dals and rice, offering a unique flavor and texture. This dish is perfect for those seeking a hearty snack or appetizer, and it can be enjoyed on its own without the need for a side dish. Whether you’re hosting a gathering or simply craving a flavorful treat with your tea, Thavala Adai is sure to delight your taste buds. Its crispy golden brown exterior and soft, spiced interior make it a popular choice for any occasion.
Cuisine: South Indian
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1/2 cup (soaked for at least 2 hours) |
| Arhar dal (Split Toor Dal) | 1/4 cup (soaked for at least 2 hours) |
| Rice | 1 cup (soaked for at least 4 hours) |
| White Urad Dal (Split) | 1 teaspoon (soaked for at least 2 hours) |
| Dry Red Chillies | 3 |
| Gingelly oil | 2 teaspoons |
| Asafoetida (hing) | 1/4 teaspoon |
| Curry leaves | 6 leaves |
| Mustard seeds (Rai/Kadugu) | 1/4 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Instructions
-
Soak the Ingredients:
Start by soaking the rice and dals separately. Soak the rice for at least 4 hours and the dals for at least 2 hours. Also, soak the dry red chillies along with the dals to soften them. -
Grind the Mixture:
Once the ingredients are properly soaked, drain the water from the rice and grind it coarsely. Next, grind the dals and red chillies into a fine paste, similar to adai batter consistency. -
Cook the Rice:
In a pan or kadhai, heat 2 teaspoons of gingelly oil. Once the oil is hot, add mustard seeds and allow them to crackle. Then, add a pinch of asafoetida (hing) to the oil. -
Prepare the Rice Mixture:
Pour 3 cups of water into the kadhai and bring it to a boil. Once the water starts boiling, add curry leaves and salt to taste. Stir well. -
Add the Broken Rice:
Add the broken rice into the boiling water. Let it cook for about 10 minutes until the rice is soft and fully cooked. -
Combine Dal Paste:
Once the rice is cooked, add the ground dal paste to the kadhai with the rice. Mix it well to ensure the dal paste is evenly incorporated and there are no lumps. -
Thicken the Mixture:
Cook the mixture on medium heat until it becomes thick. Once it reaches a thick consistency, remove the kadhai from the heat and let it cool for about 20-25 minutes. -
Shape the Adai:
Heat oil on an iron dosa tawa (griddle). Take a small ball of the cooled mixture (approximately the size of a lemon) and flatten it with your hands, shaping it into a cutlet-like patty. -
Cook the Thavala Adai:
Place the flattened patties on the hot tawa and cook them on both sides until they turn a rich golden brown color and become crispy. -
Serve and Enjoy:
Repeat the process with the remaining mixture, ensuring each patty is cooked to a crispy perfection. Serve your delicious Thavala Adai with South Indian coconut chutney, dhaniya pudina chutney, or any chutney of your choice.
Tips for Perfect Thavala Adai:
- Make sure the rice is broken coarsely to give the adai its unique texture.
- The use of gingelly oil enhances the traditional South Indian flavor.
- If you like a spicier adai, you can add extra red chillies or green chillies while grinding the dal paste.
- Ensure the tawa (griddle) is properly heated before placing the patties to achieve that crispy texture.
Thavala Adai is a versatile dish that pairs well with a variety of chutneys, making it an excellent choice for a snack or appetizer at any gathering. Enjoy this flavorful South Indian treat with your friends and family!
