Thavalai Adai with Oma Mor Kuzhambu
A very traditional tiffin item, filling and tasty. A little effort to make the adai mix and you can relish a nice tiffin. Oma ( ajwain) mor Kuzhambu is the combination. My mother makes this adai at least once a fortnight. Yes, it is a favourite dish at our place. Make the adai only with gingelly ( sesame ) oil as the adai will be soft inside and crispy outside. The recipe for you.
To make the Thavalai Adai mix
Raw rice – 1 and 1/2 cups ( wash the rice and drain the water. Spread the rice in a plate and leave it under the fan for 15 minutes )
Toor dhal – 1/2 cup
Channa dhal ( Bengal gram dhal ) – 1/2 cup + 2 table spoons
Black pepper – 6
Add both the dhals and the black pepper to the rice and blend to a little coarse powder. Keep it aside.
Water – 3 cups
Salt to taste
Finely chopped green coriander leaves – 1 tablespoon
Gingelly Oil – 1 table spoon
Mustard seeds – 1 teaspoon
Urad dhal – 2 teaspoons
Asafoetida powder – 1/2 teaspoon
Grated coconut – 1/2 cup
Green chilli – 1 ( finely chopped )
Broken red chilli – 2
Finely chopped curry leaves – little
To Fry The Adai
Gingelly oil – required amount to drizzle around the adai
Heat a big pan. Keep on medium flame.Season all the seasoning ingredients one by one. When the coconut turns little golden, add the water, salt to taste, and chopped green coriander leaves. Once the water boils, add the rice and dhal rava. Keep the flame in sim. Mix well. When the mix becomes thick, switch off th e stove. Transfer the mix to a plate. Cool. Knead the mix. If little tight, sprinkle little water and mix. Make slightly thick, round patties and put a hole in the centre.
Heat a non stick tava. Keep the flame on medium. Line 4 patties and drizzle little generous amount of gingelly oil around the adai. Cook on sim flame till golden on both sides. Serve hot with Oma Mor Kuzhambu.
1) As an option, can add little grated carrot and grated cabbage to the mix for a Veggie Thavalai Adai.