Sri:
Tavala Adai is a traditional iyengar dish that is crispy on the outside and soft on the inside. It is made in a thick bottom bronze pot (vengala paanai or uruli). It can also be made in an iron kadai instead.
Ingredients:
Parboiled Rice (Idli Rice) - 2 cups
Channa Dal - 1 cup
Tavala Adai is a traditional iyengar dish that is crispy on the outside and soft on the inside. It is made in a thick bottom bronze pot (vengala paanai or uruli). It can also be made in an iron kadai instead.
Ingredients:
Parboiled Rice (Idli Rice) - 2 cups
Channa Dal - 1 cup
Toor Dal - 3/4 cup
Urad Dal - 1/4 cup
Cumin - 2 tbsp
Black pepper - 2 tbsp
Red (or green chillies) - 2-3 (depending on heat/spice tolerance, optional)
Grated Coconut - 1/2 cup
Salt - to taste
Sesame / Gingelly oil, as needed.
Soak the rice, dals, cumin, pepper and chillies for two hours. Grind in a wet grinder to a coarse and thick consistency. Transfer the batter to a bowl, add salt and coconut and mix well. Set it aside for atleast two hours.
In a bronze pot, add about a 2-3 tbsp of oil and preheat in a low flame. Once preheated, add about 2-3 ladels of the thick, coarse batter. If possible, make a hole in the center. The oil should cover the sides of the batter. Reduce to a low flame and cover the pot with a lid. After about 3-4 mins or once the bottom has crisped up, open the lid and gently flip the cooked adai. Cook the other side for another 2-3 mins, uncovered.
When both sides are cooked and crisped up, remove from the pot.
Repeat process to make additional tavala adai.
Offer to Krishna and serve hot. Goes best with molagai podi, tomato thokku or other hot 'n' sour chutneys.
Urad Dal - 1/4 cup
Cumin - 2 tbsp
Black pepper - 2 tbsp
Red (or green chillies) - 2-3 (depending on heat/spice tolerance, optional)
Grated Coconut - 1/2 cup
Salt - to taste
Sesame / Gingelly oil, as needed.
Soak the rice, dals, cumin, pepper and chillies for two hours. Grind in a wet grinder to a coarse and thick consistency. Transfer the batter to a bowl, add salt and coconut and mix well. Set it aside for atleast two hours.
In a bronze pot, add about a 2-3 tbsp of oil and preheat in a low flame. Once preheated, add about 2-3 ladels of the thick, coarse batter. If possible, make a hole in the center. The oil should cover the sides of the batter. Reduce to a low flame and cover the pot with a lid. After about 3-4 mins or once the bottom has crisped up, open the lid and gently flip the cooked adai. Cook the other side for another 2-3 mins, uncovered.
When both sides are cooked and crisped up, remove from the pot.
Repeat process to make additional tavala adai.
Offer to Krishna and serve hot. Goes best with molagai podi, tomato thokku or other hot 'n' sour chutneys.
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