Raw rice --- ½ cup
Urad dal ----- 2 spoon
Channa dal --- ¼ cup
Tuvar dal ------1/4 cup
Dry red chilli ---- 6 nos
Grated coconut --- 4 spoon
Curry leaf ----- 1 sprig
Mustard ----- 1 tea spoon
Salt ( according to taste)
Dry grind rice, parboiled rice,dals and red chillli coarsely like rava.
Take a wok. Add a table spoon of gingelly oil and splutter mustard seeds.
To this add curry leaf, asafoetida coconut gratings and fry lightly.
Add 2 cups of water to the above along with salt.
When the water starts boiling, add the coarsely ground rice and dal mixture to make like a upma.
When done cover it with a lid.
After a resting period of 10 minutes.
Put them on a pre- heated iron wok/tava( non-stick can also be used) drizzle a tea spoon of oil around the patties and cover the wok/tava with lid and cook on slow fire for 4 minutes till they turn crisp.
Flip them over for another 4 minutes until crisp and they are ready to serve.
Thavalai adai can be eaten plain or to the accompaniment of coconut chutney or any chutney of your choice.