Thavala Adai

Typical / Traditional brahmins Thavala-Adai Recipe

As per request posting recipe of Thavala-Adai. This recipe is very simple and most used in interior parts of Tanjore Delta from time immemorial, which simple and easy to make. Please note that the lingering taste of this Thavala Adai would be achieved only with Boiled rice and not with raw rice. 

Soak Puzhungal Arisi (Boiled Rice) and Kadalai Paruppu (Channa Dhal)  in the ratio 2:1 for 2 or 3 hours. After 3 hours, grind to a coarse paste as it should neither a batter of Idli / Dosa or Vadai.. it should be in between that. and keep aside. In a kadai add Gingelly oil or groundnut oil, splutter mustard seed, Red chillies according to your taste, urud dal, channa dal, asafoetida (hing) along with required salt and once finished.. .add grated coconut, just fry for a minute and add to the batter.. Mix well and in a deep bottom kadaai (Thavalai means Paanai or Kundaan, which means a curve bottomed) or in Vaanali, add oil and once heated, pour 2 karandi of the batter and cover with a lid and cook in medium flame.. once cooked, turn over and cook other side by adding oil again according to your requirement.

Once both sides are cooked, Special / Traditonal Thavala-Adai is ready to serve with a hot / spicy chutney of your choice.....

Dal & Quinoa Dosa

Posted by Aishwarya Subramanian
Posted on 10-August-2017

(no fermentation required)
1 cup urad dhal
1 cup moong dhal
1/2 cup toor dhal
1/2 cup quinoa

Method : Wash and soak for few hours.  Grind, add required water, salt (Can also add curry leaves etc to make it more like adai).  Batter ready!!! [Urad dhal is an essential component but choice of other dhals is totally upto you-- you can include channa, rajma, green mungh and even oats]

Millets Adai

Traditional Siruthaniya Adai (Millets Adai). 

This is one of the best food which our grannies had to sustain good health. The main reason for having these millets into our food is as follows.

Kezhviragu & Kambu : reduces cholesterol

Kudhiravaali : Controls heart diseases

Kezhviragu : Rich in fiber & controls sugar

Saamai : maintains good Spinal chord

Varagu : Reduces weight & Stress remover.

Millets (Siruthaaniya) Adai : 

Soak 200gms of Kambu, Kezhviragu, Solam, Kollu, pasi-payaru, Kudiravaali, Saamai, varagu and Urud dhal and 5 tsp of Kondakadalai for 8 hours. Grind along with Ginger, Garlic, Salt and Red chilly. No fermentation is required. Mix fresh drumstick leaves to the batter and make Adai. (You can mix finely chopped onions to the batter if you wish for further taste). Serve hot with spicy red / green chutney.

Especially kids will love this combinatin of food and make them hale and healthy. This is best for aged person to maintain their good health. Twice a week would defenitely change your health sustainable. Try and get us your feed back.

Tamarind Dosa

Recipe : Tamarind Dosa 
(No fermentation needed)
Posted by : Krithiga Sathya Narayanan
Posted on : 02/05/2017

Idly rice-2cups
Toor dal-1cup
Grated Coconut-1/2cup
Tamarind-lemon size
Cumin seeds-1tea spoon
Whole pepper-1tea spoon
Curry leaves- few sprigs
Red chillies-10
Hing
Salt
1. Soak rice, dal, red chilly, and tamarind for 3 to 4 hours.
2. Grind them along with curry leaves to a smooth Dosa consistency. Add cumin and pepper lastly. It needs to be coarsely grounded.
3. Add hing,and salt. Do like Dosa. It comes nice and crispy.
Note: if you want a healthier version, can substitute with Saamai (Little millet) or Thinai (Foxtail millet) instead of rice.

Rava Dosa

Rava Dosa
Posted by Krithiga Sathya Narayanan
Posted on 21/03/2017

Rava-1/2cup
Rice flour-1and half cup
Maida-2 table spoon
Jeera-1spoon
Pepper-1spoon
Green chili-1 finely chopped 
Thick buttermilk-1/2cup
Water-1and 1/2cup or more
Ginger-Finely chopped.
Coriander leaves -few
Salt
Hing

1.Mix all dry items. 
2.Then add buttermilk, water and salt. Whisk well with no lumps. 
3.Consistency should be watery. Wait for 30 minutes. Keep the griddle nice and hot. Start to pour from outside to inside. Add oil generously. 
4.Keep medium to high flame. Cook one side till it reach to golden color. Yummy Rava Dosa is ready..!

Vangaara Dosai

Video recipe of making of Vangaara Dosai

Drumstick-Rice Adai

MURUGA ELLAI VERUM ARISI ADAI
Recipe by Lakshmi Vasanth on 17/12/2015

Ingredients : 
Boiled rice - 2 cups, 
Muruga ellai – 3 cups, 
Green chillies – 10 nos, 
cumin seeds – 2 tsp, 
Coconut – 1 cup, 
salt.

Method : Pluck the leaves of the Muruga ellai off its stem and keep only the leaves. Wash them well.  Soak the Rice for 5/6 hrs. In a wet grinder- grind the rice to a not smooth- but a little coarse batter.   In a blender add the coconut, green chillies , cumin seeds , little water.  Grind all into a coarse paste. Add this paste to the Rice batter. Add salt and the Drumstick leaves. Mix well.  Heat a Tawa add a ladle full of batter and spread it like a dosa . It should be a thick dosa. Keep the flame in the medium. Make a hole in the centre Now smear oil on all sides and centre of the dosa . Once cooked flip the side and cook on the other side also .Serve hot with Ghee / Butter or Molagapodi.

Ragi Sweet Dosa

Ragi sweet Dosa for kids
Evening snacks recipe
Approx 8-10 dosa
தேங்காய் துருவல் 1/4 cup
முந்திரி (chopped) 20 gms
Both are only for topping.
Ragi flour 1. Tumbler
Wheat flour. 1/2 Tumbler
Rice. Flour. 4 Tea spoon
Sugar. 10. Tea spoon கலந்து
தோசை மாவு பதத்திற்கு கரைத்து 1/4 மணி நேரம் ஊறிய பிறகு நெய்யில் தோசையாக வாா்த்து திருப்பி தேங்காய் துருவல் மற்றும் வறுத்த முந்திரி (chopped )கொஞ்சம் பரவலக தூவி roll செய்து கொடுத்தால்.... Yummy Healthy evening snaks ready.... Matter of 30 MTS. Friends try pannunga...
My first posting in aaharam.... Feeling Happy....

Posted by Aravinda Srinivasan
Posted on 15/07/2015

Chembai Adai

Chembal Adai
Shared by : Prema Kannan

Ingredients
A. To be Soaked for 6 hours and grind
1. Raw Rice – 1 Glass
2. Boiled Rice – 1 Glass
3. Urad Dhal – ¼ glass
4. Tamarind in the size of a big lemon

B. To be dry roast and powdered
1. Dhaniya Seeds – ¼ glass
2. Channa Dhal – 3 spoons
3. Jeera – 1 spoon
4. Methi (Uluva) – ½ spoon
5. Red chilli – 16

C. Jaggery in the size of a big lemon
Preparation method
1. Grind all the ingredients present in ‘A’ category.
2. Finally add the ingredients present in ‘B’ and ‘C’ categories and add 1 spoon of hing.
3. Add salt.
4. Ferment for 6 hours.
5. Prepare Dosai with the batter obtained.

Actually this batter has to be prepared as dosai behind chembu leaf and steam cooked in idli plates. Cut into small pieces and season with mustard, urad dhal, hing. As Chembu leaves are not available here, I have prepared like Dosai.

Bread Rava Dosa

Recipe : Bread Rava Dosa
Shared by : Pankajam Durgaprasad
Dated : 13/02/2015

Rice flour 1 cup
Rava 1/2 cup
Bread 4 slices
Curd 1 small cup

Soak bread in little water to become soft. Grind it with rava and one gr chilli using curd to a paste. Then add rice flour and mix well adfing req water and salt. Add jeera and pepper. Some curry leaves. Leave it for atleast 1/2 an hour and make dosas. Can do seasoning and add onions and veggies also to this.

Pesarat Dosai

Today's special. .PESARETTE DOSAI 

பெசரட தோசை செய்முறை. .


பயறு முளை கட்டியது I CUP
பச்சரிசி ஊற வைத்தது 1/4 th CUP
CHILLIES 2 Or 3 . GINGER .SMALL PIECE
HING .. LITTLE ..
METHOD. .
GRIND ABOVE INGREDIANTS TO A FINE PASTE AND ADD SALT .. MAKE DOSAI...

Instant Pumpkin Adai

Recipe : Instant Pumpkin Adai
Shared by : Sowmya Ramanujam
Dated : 23/11/2014

Ingredients :
1. White pumpkin puree - 1.5 cups
2. Rice flour - 1 cup
3. Besan flour - 1/2 cup
4. Green Chillies - 2 Nos
5. Ginger - small piece
6. curry leaves - handful
7. Hing - 1 pinch
8. Salt

Procedure :
Cut pumpkins into cubes and blend it into paste. Grind ginger, chillies and curry leaves coarsely.Make a batter out of all the above mentioned ingredients along with pumpkin and ginger paste. Add water if necessary and leave it aside for 30 minutes. Make adai out of the batter. Mouth watering instant pumpkin adai is ready to serve. It goes well with jaggery, butter , milagai podi and inji thogayal.