Kamala's Corner

Thavala Adai

Thavala Adai

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.

Thavala Adai

Recipe rating: N/A
Recipe by S Kamala Course: SnacksCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This Adai is made with rice, thuvar dal, Bengal gram dal , Urad dal, red chillies, black pepper and cumin.


  • 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


  • 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.

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