Tamil Nadu
Thavala adai
Coarse rice and dal, cooked like upma, then crisped into thick cakes. Crunch outside, soft inside.
50 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original336kcal
8 gprotein
5 gfibre
50minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Grind the rice, toor dal, chana dal, moong dal and pepper dry in a mixer to a coarse rava, like semolina.
- 2Heat 1 tbsp oil, splutter mustard, then add urad dal, red chillies, curry leaves, asafoetida and ginger. Add the water, salt and coconut and bring to a boil.
- 3Lower the heat and add the rava in a thin stream, stirring all the time. Cover and cook on low, stirring now and then, until all the water is absorbed.
- 4Cool until you can handle it. With oiled palms shape into thick discs about 1 cm tall with a hole in the centre.
- 5Cook on a heavy oiled tawa or kadai, covered, on low heat, drizzling oil around, until golden and crisp on both sides.
- 6Serve hot with coconut chutney.
Serve it like this
Stack two or three on a plate with a bowl of coconut chutney and a tumbler of coffee.
