Thavalai adai | thavala adai | Tanjavur spl Adai | Thavala Dosai | lentil fritter | Mixed lentil fritter| Paruppu adai | Aama adai | mixed daladai | chana dal adai | dal adai | Tamil Nadu style adai | Thanjavur adai | no onion no garlic Tamil brahmin adai recipe | adai without onion | crispy adai | spicy lentil fritters | neividhyam | neyvedhyam with step by step pictures and video recipe. Check out the thavala Vada recipe. If you like the video pls SUBSCRIBE to my channel.
Thavalai adai | thavala adai | tanjavur spl Adai is a protein-rich tasty traditional tiffin recipe—perfect for breakfast, and dinner. Crispy flavourful adai can also be a flavorful South Indian Tamil snack that tastes best with filter coffee/ tea.
Thavalai adai
Aama is a Tamil word for “tortoise”. The outer layer of Paruppu adai resembles tortoise skin texture hence it is popularly called Aama adai in Tamilnadu. It is one of Tamil Brahmin’s signature recipes. We use varieties of dal for this adai, hence it’s also called Mixed Dal adai or mixed lentil fritters
How long should I soak dal and rice?
Depending on the dal you use time May slightly vary. It takes around 1+1/2 – 2 hours for them to soak well and turn the soft press. Oversoaking, dal might result in soft thavala adai . for crispy Thanjavur adai avoid soaking for a long time
What should be the texture of the ground dal?
It should be coarse. If it fine ground adai won’t turn crispy
should I ferment adai batter?
No need to rest the adai batter. You can make thavalai Adai immediately.
can I rest the adai batter
If you are resting the batter, sprinkle very little water. Avoid adding more water. since we add coconut and mix it with our hands, I never kept it for more than a day. Keep the leftover batter at room temperature and avoid refrigerating.
should I add moong dal
It depends on the individual. Fine grinding moong dal might change the adai texture. i generally skip. If you are adding, always add it to the mixie jar and pulse once
iron or vengala pan
always use either iron or vengala pan for the best texture. Avoid nonstick pan
Can I add onion or other vegetables to the paruppu adai batter?
Traditionally onion is not added, but you can add it according to your choice
Spice for thavala adai
I used Karnataka chilli and pepper powder. My adai recipe yields non spicy adai.
Other vadai recipes in TMF
Kids after school snacks
CHANA DAL RECIPES
Ingredients
grind
1/4 cup toor dal
2 red chilli
1/4 cup Chana dal
1 red chilli
1/4 cup raw rice
1 teaspoon salt
1/4 cup black urad dal
1/2 cup water
batter
Curry leaves
asafoetida
1/4 cup coconut
1 teaspoon pepper powder
tempering
1 tablespoon sesame oil
1/2 tablespoon urad dal
1 teaspoon mustard seeds
thavala adai
Sesame oil
How to make thavalai adai with step-by-step pictures
- First, wash chana dal,toor dal, and red chilli; soak
- wash raw rice, idli rice urad dal, soak seperately
- After the rice+ dal turns soft press transfer everything into a colander; discard the water completely
- drain the chana dal and toor dal; keep it separately
- transfer the rice+dal to the mixie jar
- furthermore ,add water and salt; grind
- Add chana dal and toor dal and chilli; pulse. Don’t add water
- Transfer the ground batter to the vessel
- Furthermore add curry leaves, pepper powder, coconut a generous portion of asafoetida; mix well
- temper mustard seeds and urad dal in oil and transfer
- add ladle full of water; slightly spread
- cover and cook till they turn golden brown and perfectly cooked
- Drain the oil and Serve hot
Ingredients
- grind
- 1/4 cup toor dal
- 2 red chilli
- 1/4 cup Chana dal
- 1 red chilli
- 1/4 cup raw rice
- 1 teaspoon salt
- 1/4 cup black urad dal
- 1/2 cup water
- batter
- Curry leaves
- asafoetida
- 1/4 cup coconut
- 1 teaspoon pepper powder
- tempering
- 1 tablespoon sesame oil
- 1/2 tablespoon urad dal
- 1 teaspoon mustard seeds
- thavala adai
- Sesame oil
Instructions
-
First, wash chana dal,toor dal, and red chilli; soak
-
wash raw rice, idli rice urad dal, soak seperately
-
After the rice+ dal turns soft press transfer everything into a colander; discard the water completely
-
drain the chana dal and toor dal; keep it separately
-
transfer the rice+dal to the mixie jar
-
furthermore ,add water and salt; grind
-
Add chana dal and toor dal and chilli; pulse. Don’t add water
-
Transfer the ground batter to the vessel
-
Furthermore add curry leaves, pepper powder, coconut a generous portion of asafoetida; mix well
-
temper mustard seeds and urad dal in oil and transfer
-
Heat little oil
-
add ladle full of water; slightly spread
-
cover and cook till they turn golden brown and perfectly cooked
-
Drain the oil and Serve hot