29 Sep Thavala Adai / With Millet & Mung
“Thavala Adai” is a treasured recipe from the cuisines of Tamil Nadu. Like many heirloom recipes, this has slowly faded into oblivion with the widening of horizons. Here’s my attempt to revive these forgotten recipes back. This is a very healthy snack item.
Traditionally, rice and different dals are used to make Thavala Adai. The ratio differed from house to house. In order to make it healthier, I have tweaked the traditional recipe by replacing rice with millet and including more of whole green mung dal and few other dals.
You can also check my ready Thavala Adai Mix.
Ingredients:
- 1 cup Little millet (sama / samai arisi)
- ½ cup Mung dal with skin (Whole or split. I used whole green Mung dal))
- ¼ cup channa dal
- ¼ cup Red masoor dal
- 2 tablespoon urad dal (preferably whole white urad)
- 1 tablespoon black pepper
- ½ tablespoon cumin seeds
Wipe the dals & millet with a clean dry towel.
Powder to a coarse fine Rawa consistency in a blender. Yields 2¼ cups flour.
You can store this powder in a container.
To make Thavala Adai:
Ingredients:
- ½ cup grated fresh coconut
- Salt to taste
For the tempering:
- 2 tsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 2 broken red chillies
- Few curry leaves
- Pinch of Asafoetida
Directions:
There are 2 methods to make this. You can choose whichever is convenient to you.
| Method 1 | Method 2 |
|---|---|
| Take ½ cup flour in a bowl Add grated coconut and salt Heat oil in a pan and add the tempering ingredients. Once they brown add it to the dal. Add just enough warm water and 2 tablespoons curd (I used groundnut curd) and leave it for 30 minutes. After 30 minutes, mix well. If the batter has thickened, add little more water so that the batter is in pouring consistency. Heat an appachetty pan (appam pan) or any small deep Kadai. Heat 1 tsp oil. Pour 1 ladleful batter and cover. Cook till the bottom becomes brown and it is easy to turn. Remove the cover and flip the adai. Cook uncovered for few more minutes. | Take ½ cup flour in a bowl Heat oil in a pan and add the mustard seeds. Once it crackles, add urad dal, curry leaves, broken chillies and asafoetida. Add 1 cup water, salt and grated coconut. When the water boils, add the flour slowly and cook as in Upma. When it becomes soft ball, remove from the flame. Make big lemon sized balls, flatten with hands (as in patties). Make a hole in the centre. Heat a heavy bottomed skillet and arrange the adais. Cook till both sides brown. |
Serve with Coconut Chatni
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