Thavala Adai

Method

1. 1

   Soak multiple dals: Wash and soak together — half cup raw rice, 2 tbsp chana dal, 2 tbsp toor dal, 2 tbsp urad dal and 2 tbsp moong dal for 3-4 hours. Drain.

2. 2

   Grind to batter: Grind the soaked mixture with 3-4 dried red chillies, 1 tsp cumin and salt to a slightly coarse, thick batter. Do not grind smooth — the texture is the character of thavala adai.

3. 3

   Add fresh coconut: Mix 3 tbsp fresh grated coconut into the batter.

4. 4

   Check consistency: The batter should be thicker than regular dosa batter — thick enough to pour and spread but not flowing.

5. 5

   Heat tawa: Heat a flat tawa on medium-high heat. Oil the tawa.

6. 6

   Pour batter: Pour a ladle and spread into a round — slightly thicker than regular dosa.

7. 7

   Add oil: Drizzle half tsp oil around the edges.

8. 8

   Cook first side: Cook on medium heat 3-4 minutes until the base is golden.

9. 9

   Flip: Turn and cook the second side 2-3 minutes until golden.

10. 10

    Serve: Thavala adai should be thick, coarse and nutty with all the dals. Serve with jaggery, butter or coconut chutney.