In a pan, fry the tuvar dal, urad dal, chillies, asafoetida, black pepper slightly till a rich smell comes from it and keep it aside.
Now grind the dried rice in a blender, coarsely (rava consistency).
Grind the roasted ingredients in the same way .
In a bowl, mix all the ground items together with salt and water to a batter consistency.
Keep this aside for about 6-7 hours.
In a heavy bottom pan, add this batter and keep stirring until you get a dough (you should be able to make balls from them.
Make sure you keep stirring continuously or else it will stick on to your pan.
Take a big ball from that dough and flatten on a tawa, pressing it into a circle. Apply oil on its sides and cook.
When the bottom is well cooked, flip, cook the other side and apply oil.
Thavalai adai is ready to taste.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.