Thavala Adai

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.

Ingredients:

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

Oil

Method:

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.

Beans parupu usli

Ingredients:
Beans -1/2 kg
Toor dhal -1/2 cup (soaked in water)
Chana dhal -1/2 cup (soaked in water)
Soak both the dhals together in water.
Whole red chillies -10
Salt -as required
Hing (asafoetida) 1/2 tsp
mustard seeds - 1 tsp
Oil

Method:
Cut the beans into small pieces and wash thoroughly.
Take a pan and pour oil and put the mustard seeds and urad dal.
When the seeds splutter add the beans put some water salt and cover it.
Alternatively you can put the cut beans in a glass dish with a lid and cook in microwave for 8 minutes.
Keep the cooked beans aside.
Wet grind the soaked dhals in a mixie along with hing and whole red chillies.
Now steam the dhal paste in the cooker for 15 minutes or in microwave for 5 minutes
Now take a kadai and stir fry the paste into separate bits pouring small amounts of sesame oil
After the mixture is cooked evenly add the beans and mix with the dhal mixture.
The parupu usli is ready.
You can have it as a side dish with mor kuzhambu rice.

Black eyed beans (lobia) sundal

Ingredients:

Black eyed beans -1 medium cup

Urad dal -1 tsp

mustard seeds - 1 tsp

Dried red chillies -3-4

Asafoetida (hing) a pinch

Curry leaves - few

Salt -as required

Oil -1 tblsp

Method:

Soak the beans overnight in water.

Next day drain the water and pressure cook the black eyed beans for 20-25 minutes

Remove from the cooker and take a kadai and season in a little oil with mustard seeds,hing,red chillies,urad dal and curry leaves.

Now put the cooked lobia in the seasoning and add salt and mix and stir fry for about 5 minutes.

The sundal is ready and you can add fresh coconut gratings and mix it thoroughly.