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  • Thavala Adai

Thavala Adai

Posted on Aug 1st, 2011
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Breakfast Dishes
  • Snacks
Reading Time: 2 minutes


Thavala adai is a yummy evening snack which is liked by all ages of people. Try this recipe and give your feedback!!

Ingredients:
Par boiled rice 3/4 Cup
Raw Rice(Pacharisi) 3/4 Cup
Thur dal 2 table spoon
Gram Dal 2 table spoon
Urdal 2 table spoon
Grated Coconut 4 table spoon
Red Chilli 3
Hing 1/2 teaspoon
Mustard Seeds 1 teaspoon
Oil 1 teaspoon for seasoning and 1/4 cup for frying
Salt To taste

Method:

  • Soak the rice and dals in water for 1 hour
  • After 1 hour, drain the water and grind it with little water, red chillies and salt to make the flour. The flour should not be too smooth and the consistancy should be like idly flour.
  • Heat a pan, add oil. When the oil is hot, add mustard seeds and when the mustard seeds starts to sputter, add broken chilli and hing.
  • Add the flour and grated coconut to the seasoned ingredients and mix well in a low flame to make the batter to a thick consistency.
  • Take small quantity of flour and press it in the middle to make it like a vadai
  • Heat the kadai and place 5-6 vadai patties and add oil and cover with a lid in a low flame
  • After sometime, open the lid and turn the vadai patties to cook in other side
  • When the vadai becomes golden brown color and cripsy, remove from flame
  • Repeat the above step for the remaining flour
  • The yummy thavala adai is ready to serve.

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

14 Comments Hide Comments

Anonymous says:
September 7, 2012 at 1:22 am

I want to try this recipe but I guess you could be missing a step. Do you need to add water so that the flour mixture can cook and turn out as shown in your picture above? Please let me know. Thanks,

Reply
subbuskitchen says:
September 7, 2012 at 8:34 am

Hi

Adding of water is included as part of grinding, so that you can take a small ball of flour and press it and then cook it in the oil

Reply
vs says:
September 14, 2012 at 2:31 am

Hi Mami,

Tried thavala Adai, this came out really well. Thanks for the recipe. Just wondering if there is another method of deep frying Adai? I love this method though.

Reply
Anonymous says:
September 22, 2012 at 8:59 am

yummy thanks for the this mouth wattering recipe

Reply
Anonymous says:
December 13, 2012 at 8:05 pm

patti pannu va and i used to do it for my hubby it has been about 7 yrs i tried it you keep it really simple big motivation to try ., thanks for saving these recp form extinction hope this will come a long way for me to save my relationship which is down south after i found him cheating on me
latha

Reply
iyer56 says:
April 10, 2013 at 1:39 pm

தவலை அடைக்கு தொட்டு கொண்டு சாப்பிட எது உகந்தது

Reply
Bharathi Sarkar says:
December 26, 2013 at 5:39 am

A very nice receipie – as i usually hate deep frying but in winters kids like to have something like tikki, bhajiyas pakoras, samosas etc – this is a healthier option.
Just wanted to know whether the consistancy should be like idli maavu or like a kozhakattai maavu – how can we make tikki shpe with the batter of idli maavu consistency?

Reply
subbuskitchen says:
December 27, 2013 at 8:52 pm

Hi Bharathi, thanks for your comments. In the 4th step i have mentioned to stir the batter in low flame to get a thicker consistency that will make your batter thick like a dough. You can cool it off to make small patties.

Reply
subbuskitchen says:
December 27, 2013 at 8:52 pm

Hi Bharathi, thanks for your comments. In the 4th step i have mentioned to stir the batter in low flame to get a thicker consistency that will make your batter thick like a dough. You can cool it off to make small patties.

Reply
revathy hari hara subramanian says:
March 19, 2014 at 2:56 pm

can i use raw rice rava for this thava adai

Reply
subbuskitchen says:
March 20, 2014 at 8:48 pm

Hi Revathi, we traditionally use rice instead of rawa, but i am sure you can substitute raw rice with raw rice rava. But soak the rava before grinding it.

Reply
Anonymous says:
February 6, 2015 at 8:48 am

Do we need to keep the batter for sometime …or can we do it immediately

Reply
kala says:
December 25, 2019 at 1:00 pm

do i roast the coconut along with the tempering items.next what.pls write clearly so that i can prepare first time correctly.normally your steps are ok.i follow.but confusion now with coconut

Reply
Sowmya Venkatachalam says:
December 29, 2019 at 6:05 am

We don’t need to roast the coconut. We can use the freshly grated coconut as it is. This was a very old recipe so the instructions were not clear. I will update it soon. Sorry for the confusion

Reply

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