Mahadeva's Bhaga Sasthra
39. Another Variety Of Thavalai Adai (Pancake)
Ingredients:
| Rice flour | - ⅛ padi | |
|---|---|---|
| Pure Water | - ⅛ padi | |
| Grated Coconut | - 1 palam | |
| Chana Dal/Bengal Gram | - ¼ palam | |
| Moong dal/Yellow or Green gram | - ¼ palam | |
| Salt | - ¼ r.e | |
| Ghee | - ¼ palam | |
| Red Chillies | - ¼ r.e | |
| Mustard | - ½ r.e | |
| Urad Dal/Black Gram | - ¼ palam | |
- 1. Clean rice and coarsely grind it to flour. Boil water, put the flour in it and knead it. Add grated coconut, soaked chana dal, soaked moong dal, powdered salt to the kneaded flour and knead again.
- 2. Refer to 22nd recipe for seasoning method and use ghee, red chilli, mustard, urad dal. Put this to the kneaded flour and knead it once again. Make lemon sized balls out of this dough.
- 3. Take a pan and smear with sesame oil on all sides to the inside of the pan. Take gooseberry size of dough and flatten it in the palm of the hand and make a hole in the middle of the flour.
- 4. 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 adai/pancakes if they are cooked and golden brown.