A traditional snack from Thanjavur cuisine from the kitchen of Chitvish. Thavaladai is an excellent traditional dish for sudden guests. The dry flour can be prepared in advance and kept for a month or more.
Ingredients
The dry flour:Raw rice – ½ cup
Split red gram (tur dal) – ½ cup
Bengal gram (chana dal) – ½ cup
Split black gram (urad dal) – ¼ cup
Whole peppercorns – 1 tablespoon
The Tempering:Oil – 2 teaspoons
Mustard seeds – 1 heaped teaspoon
Asafoetida powder – ¼ tsp
Curry leaves – 8-10
Chilli powder – 1-2 teaspoons, as per taste
Salt – to taste
Other ingredients:Coconut – 2 tablespoons, grated
Oil – for shallow frying
Method* Wipe the ingredients for the flour with a damp towel. Allow to dry for half hour and grind to a grainy consistency. Set aside.
* Mix the chilli powder and salt in 2 cups of water and set aside.
* Heat the oil in a wok and add the mustard seeds. When they start popping, add the asafoetida and curry leaves.
* Add the prepared water and bring to a boil.
* Reduce the flame, add the flour and whisk thoroughly to avoid tiny lumps. Cook for 2-3 minutes and add the grated coconut.
* Switch off the flame and allow the mixture to cool for a few minutes.
* Divide the mixture and roll into 7-8 balls. Pat them into 2-3 inches discs of uniform thickness.
* Shallow fry on a tava with a little oil. When the discs turn golden on the underside, flip over and allow the other side to roast well.
* Serve with any chutney of your choice. For a perfectly granular consistency in the Thavaladai, sieve the flour after grinding.
* Discard the fine flour and use it in something else, for example, dosai. Use only the granular flour for the thavaladai.