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
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,
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.
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
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?
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.
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.
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.
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
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
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,
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
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.
yummy thanks for the this mouth wattering recipe
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
தவலை அடைக்கு தொட்டு கொண்டு சாப்பிட எது உகந்தது
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?
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.
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.
can i use raw rice rava for this thava adai
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.
Do we need to keep the batter for sometime …or can we do it immediately
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
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