Thavala Adai | Mini Adai with Rice Rava

4.20 from 15 votes

Very crispy and crunchy and a delicious snack for a nice evening.Instead of usual upma, this is a nice alternative to surprise the kids.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Breakfast, Healthy Recipes, Snacks

Cuisine: Indian, Tamilnadu

Servings: People

Calories: 120kcal

Author: Sowmya Venkatachalam

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.

You can replace the rice with millet to make it more healthier.