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A south indian evening snack which is made in thavalai (pot). The dish consumes a lot of oil but tastes heaven. Cooking this dish in thavalai needs lots of patience and the alternative version is to cook in non-stick pan. This consumes comparatively lesser oil and time.
Can't wait to try, thanks for sharing :)
Grind the Raw Rice ,Toor dhal ,Bengal Gram , Urad dhal,Pepper ,Cumin into a coarse powder.
Take a pan add oil and temper Oil,Hing,Mustard,Bengal Gram,Urad dhal
Cut red chili and add it.
Add curry leaves and let it fry.
Add 400ml of water to this and let it boil.
Add coconut and let it cook for 2 mins
Add the ground mix of the items mentioned in “To Grind” section (Point 1) or the upma mix.
Keep stirring without forming lumps. Let it get cooked.
Close it with lid and allow it to cool down.
Once cool down, make them into lemon size balls. Sprinkle water in the mix if you feel it is too dry to make as ball.
Make them as patty and make a small cup in between. Do not put hole like vada, instead just make it a small cup.
Take a non-stick pan and add oil. Arrange the patties in batches and flip them until crispy. You may add oil in the cups so that while flipping it gets spread evenly.
Thavala ada in nonstick pan is ready. There is generally no dipping needed for this dish, we just consume it as it is.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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