Thavalai Adai (Pancakes)

Primary ingredients are rice and a variety of lentils (dal) such as chana dal/Bengal gram dal, toor dal/pigeon pea, moong/mung beans, etc. Other essential ingredients are asafetida, cumin seeds/jeera, ginger to enable digestion. And, for seasoning red chilies/oil, ghee, mustard, grated coconut, black gram dal, etc. are typically used.

Ingredients:

Rice – ¼ padi

Chana Dal/Bengal Gram – veesam 1/16 padi

Toor Dal/Pigeon Pea – veesam 1/16 padi

Moong Dal – veesam 1/16 padi

Pure Water – 3 veesam 3/16 padi

Grated Coconut – 3 palam

Cumin Seeds – ¼ r.e

Asafoetida – 4 ku.e

Powdered Salt – ½ r.e

Ghee – 1¼ palam

Mustard – ¼ r.e

Urad Dal/Black Gram – ¼ palam

Red Chillies – ¼ r.e

Ghee – 1 and ¼ palam

Method:

1. Wash rice, chana dal, moong dal, toor dal and drain the water. Dry these items well and coarsely grind it to flour. Pour pure water in a pan and boil it. Add grated coconut, cumin seeds, asafoetida, powder salt, one by one into the pan. Also add the ground flour, stir and
transfer it into a tray.Refer to recipe no. 22 for seasoning and add ghee, mustard, urad dal, red chillies. Put this seasoning into the flour, knead the dough and make lemon-sized balls out of it.

2. Heat ghee. Remove from the fire and turn the pan in a clockwise and anticlockwise direction to smear the ghee all over the pan. Take ½ inch gooseberry size balls(dough) pat it round and make a hole in the middle and stick it to the inside of the pan. Keep this pan in the slow flame. Take another vessel filled with water and close this pan. When the water is boiled, check if the pancakes if they are cooked and golden brown.

The Hindu compliance body was established under the executive order of The Supreme Pontiff of Hinduism, dated August 14, 2020, order number 10010, under the title Reviving the Hindu Compliance System and Body to create, promote, spread and teach the standard procedures for all products and services that are in compliance Hindu Shastras.