Thavalai Adai

Thavalai Adai is a variation of adai. It is steamed in a vengala paanai or handi instead of tawa.

This dish must be prepared leisurely and served hot.

 

Ingredients

• Boiled Rice : 3 cups
• Toordal       : 1 cup
• Channa dal : 1 cup
• Urad dal      : 1 cup
• Coconut      : 1/2 cup ( grated)
• Red chillies : 4 nos
• Curry leaves : 2 twigs
• Oil                 : 2 table spoons
• Salt to taste

 

Method

1. Wash and soak boiled rice for 1 hour. Wash and soak the dals separately.
2. Coarsely grind boiled rice, add the dals, red chillies and grind to a coarse and thick batter.
3. Add salt, coconut and roughly chopped curry leaves and mix well.
4. Heat a vengala paanai ( Bronze pot) on medium flame and spread 2 teaspoons oil.
5. Spread two table spoons of batter into thick adai and make a hole in center.
6. Cover the paanai with a shallow bowl filled with one glass of water.
7. Cook over low flame for 3 to 4 minutes. Once vapour rises from the bowl the adai will be cooked well.
8. Remove carefully with a spoon. Prepare all the adais in the same way.
9. Serve hot with Avial, Pulikaichal or vethal kuzhambu.

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