Iyengar Style Thavala Adai Recipe

Name: Iyengar Style Thavala Adai Recipe
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 9
Cuisine: Tamil Nadu
Ingredients: 1 cup Rice (raw rice variety); 1 cup Rice (boiled rice variety); 1/3 cup Chana dal (Bengal Gram Dal); 1/3 cup Arhar dal (Split Toor Dal); 1/3 cup White Urad Dal (Whole); 3 teaspoons Methi Powder (Fenugreek Powder); 1-1/2 teaspoons Whole Black Peppercorns; 1-1/2 teaspoons Cumin seeds (Jeera); 3 teaspoons Gingelly oil; 1 teaspoon Mustard seeds (Rai/ Kadugu); 1-1/2 teaspoons Chana dal (Bengal Gram Dal); 1-1/2 teaspoons White Urad Dal (Split); null Asafoetida (hing) a pinch; 4 null Mor Milagai (Dried Green Chillies); 1 sprig Curry leaves; 1 cup Curd (Dahi / Yogurt) (sour); null Water as needed; null Salt to taste

Neeru Srikanth

October 30, 2017

7638 Ratings

Time:Prep: 2h 0m|Cook: 1h 0m|Total: 3h 0min

Makes:9 Servings

Meal:South Indian Breakfast

Cuisine:Tamil Nadu

“Thavala Adai” is a heirloom recipe from Tamilnadu which is almost forgotten by many of us. This Iyengar Style recipe is a dosa cooked with a powder made out of Raw Rice, Boiled rice, Bengal Gram Dhal/Kadalai Paruppu, Toor Dhal, Urad dhal, Methi, Pepper, & Jeera. The powder is marinated in yogurt and tempered fresh coconut. After 2 hours of marination, the batter is poured into a kadai similar to appam kadai and cooked on a low flame to prepare this yummy and drool-worthy "Iyengar Style Thavala Adai". Serve Thavala Adai recipe with your choice of chutney and a sprinkle of paruppu podi.

If you like this recipe, here are other traditional dosa recipes that you could also try

Ingredients

For Thavala Adai powder

1 cup Rice, (raw rice variety)

1 cup Rice, (boiled rice variety)

1/3 cup Chana dal (Bengal Gram Dal)

1/3 cup Arhar dal (Split Toor Dal)

1/3 cup White Urad Dal (Whole)

3 teaspoons Methi Powder (Fenugreek Powder)

1-1/2 teaspoons Whole Black Peppercorns

1-1/2 teaspoons Cumin seeds (Jeera)

Other Ingredients for adai

3 teaspoons Gingelly oil

1 teaspoon Mustard seeds (Rai/ Kadugu)

1-1/2 teaspoons Chana dal (Bengal Gram Dal)

1-1/2 teaspoons White Urad Dal (Split)

Asafoetida (hing), a pinch

4 Mor Milagai (Dried Green Chillies)

1 sprig Curry leaves

1 cup Curd (Dahi / Yogurt), (sour)

Water, as needed

Salt, to taste

Instructions for Iyengar Style Thavala Adai Recipe

To prepare Iyengar Style Thavala Adai Recipe, dry grind all the ingredients under "For Thavala Adai powder" to a medium-fine powder.

Mix the thavala dosa powder with sour curd, water and salt to a dosa batter consistency.

Take a pan and temper with gingelly oil in the following order hing, mustard (wait till it splutters), urad dhal, Bengal gram dhal, mor milagai and curry leaves.

Once they are fried, transfer them to the dosa batter.

Let this tempered thavala adai batter marinate for a minimum of 2 hours.

After 2 hours, check the consistency of the batter and add water if necessary so that it would pour easily (dosa batter consistency.

Take an appachetty pan (appam pan) and heat it.

Add oil and pour the batter and make it like a dosa (or appam) shape.

Cover it for about 2 minutes with a lid or till cooked on one side.

Flip around and cook for another 2-3 minutes.

Serve Iyengar Style Thavala Adai recipe for snack or breakfast with your choice of chutney and a sprinkle of paruppu podi.