This dish is traditionally made in Bronze Vessels known as “Vengala Uruli” or “Vengala Thavalai” in Tamil or in Brass vessels. Other Adai varieties are cooked in “Tawa”, but this adai is made in “Thavalai”. Hence it is called as “Thavala Adai”. But nowadays we are not using Bronze or Brass vessels for cooking. Hence now this is cooked in Tawa to suit our convenience.
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Thavala Adai
6
servings15
minutes40
minutesThis Adai is made with rice, thuvar dal, Bengal gram dal , Urad dal, red chillies, black pepper and cumin.
Ingredients
Raw Rice – 2 cups
Thuvar Dhal – 1/2 cup
Bengal gram (Channa) Dal – 1 tablespoon
Urad dal – 1 tablespoon
Red Chillies – 4
Black Pepper – 1 teaspoon
Cumin (Jeeragam) – 1 teaspoon
Coconut gratings – 1/2 cup
Oil – as required
Mustard – 1/2 teaspoon
Urad dhal – 1 teaspoon
Asafoetida powder – a pinch
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Wash the rice and spread it in a clean cloth. Allow to dry under shade for 10 to 15 minutes. Then put it in a mixie and grind it to a coarse powder. Remove and keep aside.
- Then put all the dals along with red chillies, pepper and cumin and grind this also to a coarse powder.
- Combine both the rice and dal powder and mix well. Keep it aside.
- In a thick-bottomed frying pan, add one or two teaspoons of oil and heat. When hot, add mustard and when it starts popping, add urad dhal and asafoetida powder and curry leaves chopped finely. Fry till the urad dhal turns light brown.
- Add 4 cups of water (water ratio is 1:2 – measure the rice dal powder and add double the amount of water), salt and bring to a boil. Reduce the flame and add coconut gratings and the rice flour, stirring continuously till it becomes a thick dough.
- Switch off the stove and cover with a lid, leaving it for ten minutes.
- Remove the lid and when the dough is warm enough to handle, knead it well.
- Heat a tawa and grease it. Take a lemon-sized dough and make a ball, flattening it like making a vada.
- Put it in the tawa, adding five to six or more at a time. Pour a little oil around the adai and cook till it turns light brown. Turn the adai and cook the other side.
- Finish all the dough in this manner.
I want to try this for long time. must try soon 🙂
Hello Aunty,
I was wondering what to eat for lunch for myself and saw this. It looked so appetizing, that I tried it right away. It came out very well and was so yummy. My mother typically makes arisi upma and with the leftover makes such patties. How is this different from arisi upma?
Hi Meenakshi,
Thank you for your kind feed back. It is similar to “Upma adai” and not much different from arisi upma. But for this thavala adai, we are grinding chillies and adding more thuvar dhal. Originally this adai is prepared using the “Vengala Thavalai” and hence it got the name also.
Hello,
I tried this adai yesterday, it came out very well,
Just added few ginger and curry leaves to it.
Thank you.
Hi Prabha,
Thank you for your kind feed back.
Hello Aunty,am a long time fan of urs…since am newly married n living in Holland,have tried many of ur recipes,all tasted good.:)….today i did this adai,it came out very well….
keep rocking….cheers…
Thank you Nandhitha for your kind feed back. Nice to note that this adai came out well for you.
hi very nice dish , my grand ma and mom used to make this , i was alsso making it , this difference ,
my mom used to make with all dals and rice soaaked and grind like suuji and then she made it . i ll try this soon thanks
Thank you SKV for writing. Please try this version and let me know your feed back.
i must try this.
Hi Raji,
It is very easy and tasty recipe. Pl try and let me know your feed back.
I make thavalaiadai with 2cups of Idli rava and 1cup of dal (mixture of tuvar, chena and moong dal -1/3 cup each) powdered like rava in mixie, and rest of the ingredients same as above, with lesser red chillies, and one green chillie and some grated ginger for flavour comes out crisp and tastes good,may be you can try this variation
Thank you Vijaya for your recipe. Surely I will try the same.
hello mam
so nice…!! frm birth was in chennai!! nw wen i came back to my native place was missing chennai badly!! through this again i feel reconnected..!! hearty thanks….!! pls do continue…! all the best..!!
Thank you Deepna. Hope you will try some of the recipes and send your feed back.
hi,
this recipe looks quite tempting and diff from theadai we usually make. m going to try it surely.
can you please share some recipes using bajra flour?
Thanks in advance.
hi, i tried this recipe. it came out well. to my surprise my mother in law was impressed by this tasty dish. thanks a lot mam… 😉
Thank you Suhasini for your kind feed back.
hi aunty, can u teach us some recipe with fruits for my little daughter..hmmm..she never takes fruits 🙁
Hi Suhasini,
Most of the children do not like fruits and vegetables. We have to include them in someway to their diet. You can make milkshake with fruits. Make home made mixed fruit jam. Even you can make fruit pulav and fruit rice. (Fry some fruit pieces in a little ghee and add cooked rice).
thank u so much aunty for the testy recipe. plz teach me how to make adasam.
all your receipies are very nice and today only I saw your receipe.
Thank you Gomathy Ramesh. Hope you will try some of the recipes and post your feed back.
your receipies are so nice aunty,
Thank you Sasi.
How can we make thavala adai using venkala thavalai. Can you please elaborate the traditional process?
Do I need to soak rice and dhal?
Hi Indu,
No need to soak the rice and dal. Just wash and spread it in a cloth and allow to dry in shade.
Hi aunt,
How r u? Am a big fan of your site..
Very nice recipes u have posted.. Thanks a lot
Today I tried this Adai, It turned yummy.. Yet to try lot more from ur site.. Keep rocking aunt..
Thank you Sathyapriya for your kind feed back.
My thavalai adai keeps breaking. What am I doing wrong