Thavala adai Recipe

Cooking Directions

• STEP 1.Soak a mixture of rice, chana dal, toor dal, urad dal, and red chili in water for a few hours.
• STEP 2.Grind the soaked mixture along with grated coconut, ginger, and fennel seeds to make a thick batter.
• STEP 3.Add chopped onions, curry leaves, coriander leaves, and salt to the batter and mix well.
• STEP 4.Heat a tawa or griddle and pour a ladleful of batter onto it. Spread it in a circular motion to form a pancake.
• STEP 5.Drizzle some oil around the edges and cook until the bottom turns golden brown. Flip and cook the other side as well.
• STEP 6.Serve hot with coconut chutney or tomato chutney.

Cooking Tips

• You can add grated vegetables like carrot or cabbage to the batter for added nutrition.
• Make sure the batter is of pouring consistency, similar to dosa batter.
• Cook the adai on medium heat to ensure it cooks evenly and becomes crispy.
• You can also add a pinch of asafoetida (hing) to enhance the flavor of the adai.

Storage and Serving

• Thavala Adai is best served hot and fresh.
• Leftover adai can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the adai in a pan or microwave before serving.