I have grown up eating Thavala adai which my paati makes at home. That recipe is a long due, will post the Thavala adai recipe soon. This Thavala dosa recipe I heard it for the first time in my friend Janani’s place in Singapore. Later many times I have tasted that her place but never bothered to learn the recipe. She always gets the thavala dosa podi from her mother in law from Chennai and keeps it for 6 months. A few days back, when a friend of mine here in Hongkong asked me whether I have the Thavala dosa recipe in Jeyashri’s Kitchen. I promised her I will post it soon. I called my friend Janani and asked the detailed recipe of How to make Thavala dosai. Her mother in law, Mrs. Lakshmi Raman passed on the detailed recipe through her and patiently clarified my silly doubts. So I finally tried the Thavala dosai recipe at home and we all loved it. The outside was so crisp and the inside was soft and well cooked. She also passed me the Thavala adai recipe, which I will post soon. If you are wondering the difference between Thavala adai and thavala dosai, Thavala adai is made with slightly different ingredients and we make it like arisi upma . Later it is made into small patties and roasted on a tawa till it becomes crisp. We call it as upma adai as well. I have posted the recipe using milet, Millet upma adai.
Thavala dosai recipe
In a pan slightly roast the idli rice, just let it gain the heat, that is enough.Switch off and pulse this into an idli rava consistency.
In the mixie jar add ¾ cup of toor dal, ½ cup chana dal. ¼ cup urad dal and 1 tbsp moong dal.Pulse this into a rava consistency.
Now mix the rice and dal mixture well.Generally many used to pulse it together. But I felt the rice is getting powdered and dals are bit coarse while doing it together.If you have a rice mill at home, you can give it there as well to get even pulsing of dal and rice.Now we get 3 cups of the thavala dosa podi.You can store this in an airtight container and keep it for 6 months or so.You can keep it in the freezer as well if sending for kids abroad.Whenever we want to make thavala dosa you can take out the necessary quantity and follow the procedure below and make.
Take 1 cup of the Thavala dosa podi.Soak this in little water, let it immerse in water, and add little water above that.Soak for 2 hours.
Open and mix well.Add 2 tbsp yogurt.Add finely chopped green chili, grated ginger, asafoetida, curry leaves, and salt.Mix well and let this be in a thick dosa batter consistency.If needed add little water or curd.Usually, most people temper mustard seeds in the batter, but the way Lakshmi mami told is to temper for each thavala dosai.
Swirl the pan so that the oil spreads on oil sides.When it splutters add 2 ladles of the batter.Slightly spread it.Cover it and cook in a low flame.It took 7 minutes for me to get it cooked on one side.
Open and gently flip the thavala dosa.Cover and cook for 2-3 minutes.
Once done take out.Serve it as it is or serve with idli molaga podi.
Getti chutney will be a perfect choice as well.The batter can be kept in the fridge for a day.
Regards, Janaki Raghavender
Δ
