Mahadeva's Bhaga Sasthra
38. Thavalai Adai( Pancakes)
| 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 22nd recipe 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 fire. Take another vessel filled with water and close this pan. When the water is boiled, test the pancakes if they are cooked and golden brown.