TAVALA ADAI

Tavala adai is the speciality of Tanjavur.    The same is made with rice and lentils.   Either you can use  2 -3 types of lentils or can manage with one.  Normally, it is prepared with tuvar dal but I used the moongdal. 

When I checked with my friend how to make it, I felt that it is going to a tedious job but when I heard the recipe from her, I remembered preparing the  upma kozhukkattai Link here.  I prepare the upma kozhukkattai with tuvar dal and is quite tasty with morukootan, I prefer.   It is somewhat like that only.  Instead of making the balls and steaming it, we have to spread and cook the same like the dosa, adai we make on the tava.

I also presume that it is named Tavala because it is cooked in Tava means the dosa kallu we call in malayalam or tamil.  Tavala panninathu means cooked in tava.  Anyway, it is very easy to prepare and tasty too with hot sambar, rasam  and chutney.

You can also make the powder  made and store it and whenever want, can use it.

Let us look at the recipe now:

  

Total time taken: 2 hrs 30 mts

Yield: 15 adai.

Ingredients:

1 cup   Rraw rice

¼   cup Moong dal

1/2 tsp Black pepper

1 tsp    Cumin seeds

salt

Oil for preparing adai

3 tbsp grated coconut

Tempering:

2           tsp oil

1           tsp mustard seeds

1           tsp urid dal

1           green chilli chopped

generous pinch of asafoetida

Method:

1.            Wash properly the rice and dal and soak for 1 hour.

2.            Drain the excess water with the help of sieve and spread the same on a towel and allow to dry for   15-20 minutes.

3.            when it is dried up, put them in mixer and grind to a coarse powder (the consistency should be of rava)

4.            Heat oil in kadai.  Add mustard seeds, urid dal, when it is done, add the green chilli, saute for few seconds and add  one and half cup of water.  Add salt and bring to boil.

5.            Add the rice powder in it, mix well, cook till it form a mass like the upma.

6.             Add the coconut, mix well.   Switch off gas, cover and let it remain for 10 minutes.

7.            After 10 minutes, remove from the kadai. knead well.

8.            Heat a tava, smear with oil. 

9.            Take out  a bigger lemon size ball,



 spread it on a leaf.   Dip your palm in water and spread the same with your fingers. 

10.  Remove slowly and put it on the tava, at a time you can put three to four.  drizzle some oil and cook   both the sides till crispy.

11.          Repeat the process for the remaining batter.  your tavala adai is ready to serve.

How to serve:

Serve hot with chutney and sambar or rasam.

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