Thavala Adai

Ingredients

• - 1.5 cups multi-grain patty
• - 2 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh grated coconut to garnish

Method

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. 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. Add fresh coconut: Mix 3 tbsp fresh grated coconut into the batter.
4. Check consistency: The batter should be thicker than regular dosa batter — thick enough to pour and spread but not flowing.
5. Heat tawa: Heat a flat tawa on medium-high heat. Oil the tawa.
6. Pour batter: Pour a ladle and spread into a round — slightly thicker than regular dosa.
7. Add oil: Drizzle half tsp oil around the edges.
8. Cook first side: Cook on medium heat 3-4 minutes until the base is golden.
9. Flip: Turn and cook the second side 2-3 minutes until golden.
10. Serve: Thavala adai should be thick, coarse and nutty with all the dals. Serve with jaggery, butter or coconut chutney.