The Thavala Adai is a Chettinadu form of Adai different from the usual Adai which we make.This is a hot favourite Adai in our house which is liked by every body.Sometimes I treat even my guests to this Adai especially the North Indians who really love to have it.
It is quite thick compared to the normal Adai and is quite filling.
Some really good eaters or lovers of this Adai can have 2-3 in one go.I shall take You all on a journey for the preparation of Thavala Adai.
Raw Rice - 2 Cups
Toor Dal - 1 Cup
Chana Dal - 1 cup
Urad Dal - 1/2 Cup
Dry Red Chillies - 12-14
Hing - 1/4 tsp
Curry leaves - Few
Salt - as required
Take a Dry Grinder and powder all the Dals, RIce and Dry red chillies into a powder like Rava consistency.
Now wash the ground Rava slowly with water 2-3 times not to let go of the powder.
Now Add Hot water to the powder and mix nicely. Do not add too much water, the powdered mixture should be of a litle thick consistency as you see in the picture, at the same time it should be sufficiently wet.
Then add salt, curryleaves and hing and mix nicely. You can also add vegetables if you want like cabbage, capsicum,onions cut into small pieces etc.
Now take a kadai and pour sufficient oil in the centre and take 2 big hollow spoons of the batter and put on the oil and press and spread evenly and pour oil around the adai and keep it closed with a lid.
Keep opening the lid and seeing whether the adai is cooked properly, and then turn and flip it on the other side and again add some oil and close the lid and cook.
Now after the adai is cooked nicely remove from the kadai and put it on a plate and continue making some more.
Alternatively you can also pat the batter on a non stick pan and pour oil around keep it closed with a lid and cook on both the sides.
Now the Thavala Adai is ready to be eaten with either some chutney of your choice or Mango thokku.