### TranslatedIngredients: 1 cup Rice - (raw rice variety),1 cup Rice - (boiled rice variety),1/3 cup Chana dal (Bengal Gram Dal),1/3 cup Arhar dal (Split Toor Dal),1/3 cup White Urad Dal (Whole),3 teaspoons Methi Powder (Fenugreek Powder),1-1/2 teaspoons Whole Black Peppercorns,1-1/2 teaspoons Cumin seeds (Jeera),3 teaspoons Gingelly oil,1 teaspoon Mustard seeds,1-1/2 teaspoons Chana dal (Bengal Gram Dal),1-1/2 teaspoons White Urad Dal (Split),Asafoetida (hing) - a pinch,4 Mor Milagai (Dried Green Chillies),1 sprig Curry leaves,1 cup Curd (Dahi / Yogurt) - (sour),Water - as needed,Salt - to taste ### PrepTimeInMins: 120 ### CookTimeInMins: 60 ### TotalTimeInMins: 180 ### Servings: 9 ### Cuisine: Tamil Nadu ### Course: South Indian Breakfast ### Diet: High Protein Vegetarian ### TranslatedInstructions: To prepare Iyengar Style Thavala Adai Recipe, dry grind all the ingredients under "For Thavala Adai powder" to a medium-fine powder. Mix the thavala dosa powder with sour curd, water and salt to a dosa batter consistency.Take a pan and temper with gingelly oil in the following order hing, mustard (wait till it splutters), urad dhal, Bengal gram dhal, mor milagai and curry leaves.Once they are fried, transfer them to the dosa batter.Let this tempered thavala adai batter marinate for a minimum of 2 hours.After 2 hours, check the consistency of the batter and add water if necessary so that it would pour easily (dosa batter consistency.Take an appachetty pan (appam pan) and heat it.Add oil and pour the batter and make it like a dosa (or appam) shape.Cover it for about 2 minutes with a lid or till cooked on one side.Flip around and cook for another 2-3 minutes.Serve Iyengar Style Thavala Adai recipe for snack or breakfast with your choice of chutney and a sprinkle of paruppu podi.
