Vidyawati L K
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- 1 glass
kadalai paruppu(channa dhal) - glass
mustard - 1 tsp
(half broken one) - 1 table spoon
seeragam (cumin seeds) - 1 tsp
milagu (pepper) - 1 tsp
- 3 tsp
- 1 small piece
oil - as per requirement
- 4 to 5
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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.