Thavala adai is one of the traditional breakfast or evening snack of South India .I learned this adai from my grandma. Thavala adai is a mix of rice,channa daal , thuar daal and some spices .Thavala adai is very easy to make if you  powder the Ingredients and store. 

We can store this powder in the fridge for few weeks.

This adai is slightly spicy and crispy so we need not have any side dish for this. Let us see how to make this.

Preparation time approx 20 minutes.

Soaking time 30 minutes.Drying time 30 minutes.

Ingredients.

 

• 1 cup raw rice.( I used sruthi kolam). You can use sona masoori rice also.1/ cup channa daal

• 1/ 2 cup thuar daal

• 6 red chillies(adjust according to your taste.)

• 1 tsp pepper

• 1/ 2 tsp jeera

• 1/ 2 tsp asafoetida

• 1/4 cup grated coconut.

• Few chopped curry leaves.

• 1 tbsp oil for seasoning

• 1/ tsp mustard seeds

Method.

Wash and soak together both daals and rice for 30 minutes.

Now strain the water and spread the rice and daals on a towel.

After 20 to 30 minutes add red chillies, pepper and jeera to rice mix and powder this coarsely. Like Idly rawa.

Measure 1 cup of this rawa and keep aside.

Heat a pan. Add oil. When it is hot add mustard seeds. let it splutter. Now add asafoetida and chopped curry leaves.

Add 2 cups of water. Add grated coconut and salt.

Let the water boil nicely.

Now add 1 cup of rawa to water and mix well without lumps.

Lose it with a lid. Let it cook on medium heat. Keep on stirring in between.Take care not to form lumps.

Mix well. Let the batter absorb full water and it will become a thick ball size consistency. Switch off the stove.

Let this dough become little cool.

Take a small size ball of dough . Make round shape and keep aside.

In an aluminum foil or banana leaf( apply little oil to this ) keep one ball of dough and press it in to round shape. Make a hole in the middle. Make all dough like this.

Heat dosa pan. I used my normal dosa pan not non stick pan.

Apply little oil and brush it.

Slowly put this adai to hot tawa .

Pour gigelly oil over the adai. close it with a lid.

When one side becomes red flip it. Cook other side also.let the adai become crispy.

Serve.