Thavala Adai

Thavala Adai

Thavala Adai, a traditional South Indian dish, offers various health benefits due to its wholesome and nutrient-rich ingredients. This dish is primarily composed of a combination of lentils, such as toor dal, urad dal, chana dal, and masoor dal, along with rice. These ingredients provide a significant protein and fiber boost, aiding in muscle repair, satiety, and digestive health. Thavala Adai is also rich in essential vitamins and minerals from lentils, contributing to overall well-being. The inclusion of grated coconut not only enhances the flavor but also provides healthy fats and micronutrients. Additionally, Thavala Adai is usually cooked without excessive oil, promoting heart health. The combination of protein, fiber, and nutrients in Thavala Adai makes it a nutritious option within a well-balanced diet.


  • 1 cup raw rice
  • 1/2 cup split pigeon peas (toor dal)
  • 1/4 cup split black gram (urad dal)
  • 1/4 cup Bengal gram (chana dal)
  • 1/4 cup split red lentils (masoor dal)
  • 1/4 cup grated coconut
  • 2-3 dry red chilies 
  • 1 inch ginger, grated
  • 1 sprig curry leaves
  • 1/2 teaspoon hing 
  • Salt to taste
  • Water, as needed
  • Cooking spray or oil for the air fryer basket


Soak the Rice and Lentils:

  • Rinse the rice and lentils together, and soak them in water for about 2-3 hours.

Prepare the Batter:

  • After soaking, drain the water and grind the rice and lentils together to form a coarse batter.
  • Add dry red chilies, grated ginger, grated coconut, curry leaves, asafoetida, and salt to the batter. Mix well.

Preheat the Air Fryer:

  • Preheat your air fryer to 375°F (190°C) for about 5 minutes.

Shape the Thavala Adai:

  • Take a portion of the batter and shape it into a thick pancake, similar to a uttapam.

Air Fry:

  • Lightly coat the air fryer basket with cooking spray or a small amount of oil.
  • Place the shaped Thavala Adai in the air fryer basket. Depending on the size of your air fryer, you may need to cook them in batches.
  • Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through, or until the Thavala Adai is golden brown and cooked through.


  • Repeat the process for the remaining batter.
  • Serve the Thavala Adai hot with coconut chutney or any South Indian side dish of your choice.

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