PACHA ARISI ADAI / THAVALA ADAI - EASY ADAI RECIPE USING RAW RICE

Pacha arisi adai /Thavala adai is a simple, tasty tiffin recipe, made using the raw rice and dhals. Generally we use puzhungal arisi(Par boiled rice)/Idly rice to prepare adai. But here we are using pacha arisi(raw rice) and the method also will be different.

It is so healthy and perfect for evening snacks too. Actually I have never heard or tried this recipe before. One fine day, my neighbor aunty told me this recipe and asked me to try. Then on the same day itself we (me & my sis) tried this recipe and really got impressed. Later we made this few more times too for evening snacks.  

OK, now let’s move on to this recipe.

PACHA ARISI ADAI/THAVALA ADAI

SOAKING TIME: - | PREPARATION TIME: 10 MINS | COOKING TIME: 20 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: SOUTH INDIAN

SERVES: 3 PERSONS

INGREDIENTS:

                                    1 cup pacha arisi(Raw white rice)

                                    ¼ cup channa dhal

                                    ¼ cup thoor dhal

                                    1 teaspoon pepper

                                    1 teaspoon cumin seeds

                                    3 red chillies

                                    ¼ cup grated coconut

                                    Oil as needed

                                    2 cups water
                                    Salt to taste

                        To temper:

                                    1 tablespoon oil

                                    1 teaspoon mustard seeds

                                    1 teaspoon urad dhal

                                    ½ teaspoon asafetida

                                    Few curry leaves

                                   

PREPARATION:

Wash the rice, thoor dhal and channa dhal together and drain the water.

Let them rest in the same bowl for around 30 minutes. No need to spread them in the cloth, just leave in the bowl.

Then grind the rice and dhal into coarse powder along with red chillies, pepper, cumin seeds.

Now the flour is ready.

Grate the coconut and keep it ready.

METHOD:

First we have to do the tempering.

In a pan add oil and let it heat. Then add the mustard seeds, and wait till it splutters.

Then add the urad dhal and sauté.

Then add the asafetida, and curry leaves and sauté for few seconds.

The add the grated coconut and sauté for a minute.

Now add the water and allow it to boil.

Add in the salt and stir once.

Once the water starts roll boiling, add the ground powder and stir continuously. With in few minutes, the flour will get half cooked and becomes thick. Stir continuously till it obsorbs all the water and becomes thick.

Switch off the heat and close the prepared adai mix with a lid.

Take a polythene cover or a banana leaf and grease it with some oil.

Once the adai dough becomes warm, (not cool down completely) take a big lemon sized ball and flatten it into a small medium thickened adai by using the finger. Make a small hole in the center, like we do for urad dhal vada(medu vada). This hole will help the adai to cook evenly.

Heat a tawa and spread some oil. Put the prepared adai on the hot greased tawa and let it cook. Sprinkle some oil on the adai.

Let it cook in medium flame. Then flip the adai and let it cook on the other side too.

Once the adai is cooked well and becomes crisp on both the sides, remove from heat.

Serve hot with coconut chutney or simple sugar/jaggery!! Will tastes yummyyyy!!!

NOTES:

Grind the rice and dhals as coarse like rava.
You can prepare the dry flour before and store, in that case let the rice and dhals (after washing) dry completely and then grind and store in aair tight bottle.

No need to cook the ground rice fully in the water, as we are cooking it again in dosa tawa, half cooked is enough.

Once the dough becomes warm, it will become thick and non sticky.

While making the adai, grease your hands with oil to avoid sticking.

You can add finely chopped onion too while tempering.

Sauting the coconut will give nice flavor.

Add the oil generously to make the adai well cooked, otherwise it may become dry.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Wash the rice, thoor dhal and channa dhal together and drain the water. Let them rest in the same bowl for around 30 minutes. No need to spread them in the cloth, just leave in the bowl.

Then grind the rice and dhal into coarse powder along with red chillies, pepper, cumin seeds.

Now the flour is ready.

Grate the coconut and keep it ready.

Next we have to do the tempering.

In a pan add oil and let it heat. Then add the mustard seeds, and wait till it splutters.

Then add the urad dhal and sauté.
Then add the asafoetida, and curry leaves and sauté for few seconds. The add the grated coconut and sauté for a minute.

Now add the water and allow it to boil. Add in the salt and stir once.

Once the water starts roll boiling, add the ground powder and stir continuously. With in few minutes, the flour will get half cooked and becomes thick. Stir continuously till it absorbs all the water and becomes thick.

Switch off the heat and close the prepared adai mix with a lid.

Take a polythene cover or a banana leaf and grease it with some oil.

Once the adai dough becomes warm, (not cool down completely) take a big lemon sized ball and flatten it into a small medium thickened adai by using the finger. Make a small hole in the center, like we do for urad dhal vada(medu vada). This hole will help the adai to cook evenly.

Heat a tawa and spread some oil. Put the prepared adai on the hot greased tawa and let it cook. Sprinkle some oil on the adai.

Let it cook in medium flame. Then flip the adai and let it cook on the other side too.

Once the adai is cooked well and becomes crisp on both the sides, remove from heat.

Serve hot with coconut chutney or simple sugar/jaggery!! Will tastes yummyyyy!!!

Do try this recipe and please don’t forget to give your feedback in comments.

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