Thavala Adai is a yummy snack we used to make with Raw rice kurunai(Rice Rawa). This is similar to Thavala Adai I do in my native place, but with some minor variation. Very cripsy and crunchy and a delicious snack for a nice evening. It is a little time consuming dish but the taste is wonderful. Instead of usual upma, this is a nice alternative to surprise the kids.
Also As always we know, even though, rice is full of carbohydrates, its also an accepted fact that Rice gets digested fast than maida/wheat. Thats the reason, I always make idli/dosa batter very often. We all know morning breakfast is the first meal that we have after our long sleep. So its more important that we take healthy breakfast.
All those Oats/Cereals are all myth. We can make once in a while, but it will not stand anywhere near out traditional breakfast like Idli/Dosa, Especially Idli. Like this idli/dosa, this Thavala Adai is one of the conventional tiffin recipe.
Ingredients
- 1 Cup Raw Rice 1 Cup - 250ml
- ¼ Cup Toor Dal (Pigeon pea)
- 1 teaspoon Pepper
- To Taste Salt
- 1 Tablespoon Grated Coconut
- ½ Cup Oil
- 2 Cups Water
For Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard Seeds
- Few Curry Leaves
Instructions
- Take the raw rice, thurdal and pepper in a mixer
- Grind all of them to a coarse powder like a rawa. The powder should not be so smooth. Take this aside in a bowl.
- Heat a pan and add oil. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add chopped green chilli and curry leaves and fry for 20 seconds
- Add water, salt and grated coconut and allow the water to boil
- When the water starts to boil, add coarse adai flour and mix well with a spatula without forming lumps
- The adai mixture will become thick and doesn’t stick to the pan
- Allow the mixture to cool off. Heat another pan or tawa, add a teaspoon of oil. Take one lemon size ball of adai mixture and pat it in the midde to form a patti and add it to the tawa/pan. Add 5-6 adai and keep the flame medium and add 2 more teaspoon of oil. Close the tawa/pan with a lid and allow the adai to shallow fry on one side Using a spoon or fork, gently turn it to other side and allow it to shallow fry on the other side
- When both the sides of adai turn to golden brown color and they become crispy, remove each one from the flame and place it in a paper towel. Repeat the steps for the rest of adai mixture
- The crispy and scrumptious Mini Adai are ready to serve. Serve them with Coconut chutney or green chutney.
Video
Notes
Other Evening Tiffin Varieties you can try:
Nutritional Info
Method with Step by Step Photos:
Take the raw rice, Toordal and pepper in a mixer
Grind all of them to a coarse powder like a rawa. The powder should not be so smooth. Take this aside in a bowl.
Heat a pan and add oil. When the oil is hot, add mustard seeds. When the mustard seeds starts to sputter, add chopped green chili and curry leaves and fry for 20 seconds
Add water, salt and grated coconut and allow the water to boil
When the water starts to boil, add coarse adai flour and mix well with a spatula without forming lumps
The adai mixture will become thick and doesn't stick to the pan
Allow the mixture to cool off. Heat another pan or tawa, add a teaspoon of oil. Take one lemon size ball of adai mixture and pat it in the midde to form a patti and add it to the tawa/pan. Add 5-6 adai and keep the flame medium and add 2 more teaspoon of oil. Close the tawa/pan with a lid and allow the adai to shallow fry on one side Using a spoon or fork, gently turn it to other side and allow it to shallow fry on the other side
When both the sides of adai turn to golden brown color and they become crispy, remove each one from the flame and place it in a paper towel. Repeat the steps for the rest of adai mixture
The crispy and scrumptious Mini Adai are ready to serve. Serve them with Coconut chutney or green chutney.
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| Thavala Adai |
