Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • boiled rice / sonamasoori rice - 1 glass
  • kadalai paruppu(channa dhal) - glass
  • mustard - 1 tsp
  • urad dal (half broken one) - 1 table spoon
  • seeragam (cumin seeds) - 1 tsp
  • milagu (pepper) - 1 tsp
  • grated coconut - 3 tsp
  • ginger - 1 small piece
  • oil - as per requirement
  • red chilli - 4 to 5
  • few curry leaves
  • salt to taste

How to Make Thavaladai

  • Soak rice and channa dal in water for about 3 hours. Then grind the same coarsely but separately. Little bit of water can be added at the time of grinding rice.
  • Then mix both rice batter and channa dhal batter along with required amount of salt.
  • It is better not to grind both into a fine paste.
  • Then heat some oil in a thick-bottom pan.
  • After oil is heated, add mustard seeds and let it splutter.
  • Then add cumin seeds, pepper, urad dal, red chilli, ginger and curry leaves.
  • After the red chilli and urad dal have turned slightly brown, add grated coconut and the batter.
  • Add a little bit of water for easy stirring.
  • Stir till there are no lumps.
  • Let the batter cook in low heat for 25 minutes.
  • After 25 minutes, the base would become thick like an adai, which is very crispy, and the top can be consumed as upma.
  • Note: You will have to use sufficient oil, so that the batter does not stick to the base. The amount of oil determines how crisp the base is going to be.
  • So add oil accordingly.
  • Oil can be added in the middle of the dish also, hence, add accordingly.