Thavalai Adai (Rice And Chickpea Spicy Pancake)

Preparation time : 20 minutes

Cooking time : 45 minutes

Number of serves : 6

Ingredients :

1. Par boiled rice (idly rice) - 1 1/2cups

2. Chick peas/Chana dal - 1 cup

3. Mustard seeds - 1 teaspoon

4. Split urad dal - 1 table spoon

5. Chana dal - 1 tablespoon

6. Cumin seeds - 1 teaspoon

7. Pepper corns - 1 teaspoon

8. Broken cashew nuts - handful

9. Curry leaves - 3 sprigs

10. Asafodita powder - 1/2 teaspoon

11. Soda bicarbonate (cooking soda) - 1/2 teaspoon

12. Curds - 1/2 cup

13. Oil - for seasonig and for making pancakes

14. Freshly grated coconut - 1/2 cup

15. Salt - to taste

Method :

1. Soak rice and chickpeas separately for about an hour.

2. Drain water and grind rice and chickpeas separately to a coarse paste and transfer into a container and mix well.

3. Heat a seasoning pan and add about 2 tablespoons of oil. When oil becomes hot, add mustard seeds and allow to crackle. Then add split urad dal, chana dal, cumin seeds, peppercorns, cashew nuts and curry leaves one after the other.

4. When dals and cashew nuts turn golden brown, add grated coconut and stir till it starts giving out its aroma. Transfer the seasoning ingredients into the batter.

5. To the batter, add 1/2 a cup of curds, cooking soda, asafodita powder, salt and mix well. Bring the batter to pouring consistency by adding water if necessary.

6. Place a deep pan on the medium flame and add about 3 tablespoons of oil.

7. When oil becomes hot, fill 3/4 portion of pan with the batter. Cover the pan with a lid and cook 

on low flame.

8. When lower part of the adai turns golden brown, flip it over and cook on low flame till the other side turns brown. Repeat the procedure for rest of the batter.