Thavala Adai ( repost)

I am reposting this post of  January 2010 . I was waiting to make replica of my mother’s recipe. This adai is done as a single big thick one in brass/ bronze heavy bottom vessel. It consumes more oil and should be cooked on slow flame. Then turn the side and cook again. The crispy dark texture out and soft like Rice Upma inside is the unique thing about the whole dish.
Tried to imitate to the maximum extent. Now I like to share this with pictures here.
When the word tiffin comes into our minds Idli and Dosa take
the first place in almost all south Indian homes.Apart from these
there are few more traditional recipes prepared with ease by just
keeping the ingredient of rice in the form of rava or flour.
Normally they are stored by giving them in the mill in large
quantity.It comes handy for making tiffin which is usually had around
3pm along with coffee in most of the south indian houses spcially where
elders are there. Some such recipes are Arisi Upma,Thavala Adai and Kozamavu adai.
I remember having Thavala adai and kozammavu adai prepared by my mother during
my childhood.Recently when i went to my younger sister's place her mother-inlaw
who is around 80 years prepared this in no time. It tasted so good and i noted down the
thavala adai recipe from her and had chat for some time asking about our tiffins
and the way they are made.She happily shared a few with me.
The term adai is used for many other recipes where in we soak dals with different
combinations and make after making batter.
Thaval adai can be made instantly if you have rice rava and other ingredients at home.

INGREDIENTS

RICE RAVA    11/2 CUP
BOILED RICE RAVA    1/4 CUP
KNOWN AS IDLI RAVA
THUWAR DAL 3 TSP

MOONG DAL 3 TSP

CHENA DAL 3 TSP (OPTIONAL)

PEPPER 1 TSP

JEERA 1 1/2 TSP

WATER   11/4CUP APPROX
(1:3/4 RICE:WATER)
SALT

GRATED COCONUT 2 TBLSP
LG PINCH

METHOD:

Boil water, add dals, pepper, jeera, LG, salt and grated coconut.Add rava
stir and remove immediately. Cool and make balls and flatten like cutlets.
Heat heavy bottom kadai add 4 tsp oil and place a piece.Then keep placing
other 4 pieces and pour oil around, turn and cook till done.Repeat process
till the dough is finished.This tastes too good.
Such type of tiffins are prepared in some outlets in chennai where they
sell home made items like papad, podis, pickles and vethal.
They sell like hot cakes (perhaps hot adai will be apt) in no time at 3pm.
I had this in Anna nagar and cannot forget its taste.In places
like Hyderabad we cannot expect such items. No doubt other delicacies
like Mirchi bajji, cut mirchi and Pulibongaram etc are popular in AP.