Thavalai Adai Recipe By Veena Theagarajan

Honestly speaking, this name is totally new to me. Most of my Adai is 1:3 ration between dhal and rice. This one has 1:1 proposition. It is very healthy and high in protein due to the dhals. I have searched thro' the Internet and have referred to cooksjoy. I made my own changes. I am sure this is not so authentic but it tasted good.. So here you go with recipe

Idli rice or bar boiled rice - 1.5 cup
Urad dhal - 1/2 cup
Toor dhal / Thuvar dal - 1/2 cup
Chana dal / split bengal gram dhal - 1/2 cup
Red chillies - 7-10 (adjust to the spice level of chilli and yours)
Cumin seeds - 1 teaspoon
Onion - 1
Oil - 1 teaspoon + to cook the adai
Mustard seeds - 1/4 teaspoon
Urad dhal - 1 teaspoon
Curry leaves - 15
Cilantro / Coriander leaves - 1 tablespoon (chopped finely)


Wash and soak rice and dhals with red chillies for 6-8 hours. Grind to Slight coarse paste with Onion and cumin seeds.
Make sure the dough is thick. Let it ferment it for 6-8 hours. 
Heat oil and add mustard seeds. When it pops add urad dhal, curry leaves. Fry till dhals are brown color. Add it to the fermented batter. Add coriander leaves. Mix well.
Heat the flat pan / curved pan. Pour laddle full of batter. and drizzle oil around it. Let it cook in medium flame and turn it over. Cook on the other side too.
Serve hot with your favourite chutney