Ingredients

• 3/4 cup - parboiled rice
• 3/4 cup - raw rice
• 2 tbsp - tur dal
• 2 tbsp - gram dal
• 2 tbsp - urad dal
• 4 tbsp - grated coconut
• 3 - red chillies
• 1/2 tsp - asafoetida
• 1 tsp - mustard seeds
• 1 tsp - oil for seasoning and 1/4 cup for frying
• Salt to taste

How to Make Thavala Adai

• Soak the rice and dals in water for 1 hour.
• After 1 hour, drain the water and grind it with a little water, red chillies and salt to make a coarse batter.
• The flour should not be too smooth and the consistency should be like that of idli batter.
• 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 asafoetida.
• Add the flour and grated coconut to the seasoned ingredients and mix well over a low flame to make the batter thick.
• Take a small quantity of batter in your palm and press it in the middle to resemble a vada.
• Heat a kadai/tawa, place 5-6 vada patties and add oil, cook covered over a low flame.
• After some time, open the lid and turn the vada patties to cook on the other side.
• When the vada becomes golden brown in colour and crisp, remove from flame.
• Repeat the above step for the remaining flour.
• Yummy thavala adai is ready to serve.
• Recipe courtesy: Subbalakshmi Renganathan
• http://www.subbuskitchen.com/