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Receta Thavala Adai
by Praveen Kumar

Thavala Adai is a very popular South Indian adai variety made in temples and brahmin households. Typically made in a copper vessel, they are often served as a prasadam in temples and is usually served as a breakfast or evening snack.

Ingredients:

Green Chillies – 8 to 10

Dry Red Chillies – 4 to 5

Asafoetida Powder – little

Ginger – a small piece

Salt as per taste

Method:

1. Soak the rice and dals for 5 to 6 hours separately.

2. Combine them all with green chillies, red chillies, coconut, ginger, asafoetida powder and salt.

3. Grind to a coarse batter, adding little water if required.

4. Add the curry leaves and mix well.

5. Heat a heavy-bottomed tawa over medium flame.

6. Add a little oil and pour a ladleful of the batter.

7. Spread to make a thick adai and cover with a lid.

8. Flip it over after a minute and apply little oil around the edges.

9. Cook until golden brown.

10. Remove and serve with coconut chutney.

Note: Typically Thavala Adai is made using a shallow copper vessel.

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