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.
Oats Corn AdaiDifficulty: Easy
This adai is made with oats, corn meal, onion and chillies.
Uppu AdaiDifficulty: Easy
This simple and bland Adai dish is made with soaked rice. Usually served with Onion Chutney
Murungai Keerai AdaiDifficulty: Easy
This adai is made with drumstick leaves spinach (murungai keerai).
Milagu AdaiDifficulty: Easy
This dish is mostly prepared on “Karthigai Deepam Day” and hence it is also called as “Karthigai Adai”. This can be served with Vellam and Vennai (Jaggery and Butter). For spicy taste, serve with Idli Milagai Podi.