Tavala Adai

This dish instantly transports me to my childhood days!! Blessed were those days when kids used to spend quality time with grandparents. My grandma, lovingly called Pati used to make this dish that would be so filling and yummy, not to miss that they were rich in protein with all the pulses used!

Ingredients:
Idli Rice- 2 cups
Toor Dhal- 3/4 cup
Chana Dhal- 1/2 cup
Urdh Dhal- 1/2 cup
Pepper corn- 1 table spoon
Cumin- 1 table spoon
Dry red chilies- 2 numbers
Asafotida- 1/2 teaspoon
Salt.

For tempering

Oil- 2 tbsp.
Chana Dhal- 1tsp
Urdh Dhal- 1 tsp
Mustard seeds-1 tsp

Method:
Measure the ingredients and dry grind them to a coarse powder using a mixer( use the whipper mode)
To the coarse ground mixture, add warm water so that it forms a thick batter,  and let it sit for 3 hours.
In the mean time add the tempering to the mixture along with salt and asafotida.


Tempering
Heat up the oil in a pan and add Chana, Urdh Dhal and mustard seeds, wait for the Dhals  to change color to golden brown then add the mustard seeds, it will start to splatter. Remove them form the heat and add them to the batter.

After three hours, look for the consistency of the batter it should be think, if too thick and dry add some more water and adjust the consistency.
Heat up a wok/ vanali with a thick base, once hot add oil and pour the batter into small round pancakes.
Let it cook in medium flame for 3-4 minutes with a closed lid. Turn the Adai and cook the other side by adding some oil, this may take 2 more minutes, the Adai turns out crispy and yummm!! Enjoy the Adai with coconut chutney or podi.