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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
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