Thavala adai tastes best when served hot. In a bowl add idli rice and wash it thrice. Drain the excess water. Now spread the rice in a clean towel. Let this dry in a shade for 40 mins. You can skip this step and straight away pulse it along with toor dal. Washing and then pulsing, makes the grinding process so even. Don’t keep it under the sun.
making adai 1 Heat a tawa and spread a bit of oil on it. 2 Take a ladle full of the batter and pour the batter on tawa. ... 3 With a back of a spoon make a small dent or hole in the center. ... 4 Drizzle some oil in the center as well as on the sides. 5 Cook on medium-low to medium flame till the adai is crisp and golden. ... More items...
Thavala vadai recipe (step by step pictures) with rice and mixed lentils and a magic ingredient – Sago to make it more attractive, soft and tastier. This thavala vadai recipe is also one of the recipe my In-laws shared me, they saw this recipe in a cookery show by Mrs. Revathi Shanmugam.
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.