Ingredients

• 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.