Thirunelveli is a fairly small town in Thamizhnadu. It is, however, very well known for its cuisine. The most iconic dish from this region is the Thirunelveli halwa. But there are hundreds of other dishes that have made the cuisine from this region famous.
On another note, I get bored if I have to consume the same dishes over and over again. I therefore am constantly in search of new dishes from all across the country. The experiment with Thirunelveli thavalai adai began in this fashion. And was an unqualified success. Do try out this protein packed recipe. You will not regret it.

Ingredients
To Soak And Grind
50 gms brown rice (or red/black rice)
50 gms pigeon peas (tur dal, thuvaram parupu)
50 gms Bengal gram (chana dal, kadalai parupu)
50 gms black gram (urad dal, ulutham parupu) – preferable whole black gram
1 dried red chilli
Salt to taste
To Soak
25 gms split green gram (moong dal, pasi parupu)
Other Ingredients
1 green chilli, chopped fine
1 onion, chopped fine
2 tbsp coconut pieces, chopped fine
1 spring curry leaves
2 tbsp coriander leaves, chopped fine
A pinch of asafoetida (hing, perunkayam)
Method
Refer the ingredient mentioned under “To Soak And Grind”
Soak these for 3-4 hours or overnight
Soak the split green gram separately
Grind the soaked ingredients (not the split green gram) to a coarse paste
Add salt, coconut pieces and the split green gram (drained)|
Add everything mentioned under “Other Ingredients”
Mix well and the batter is ready
It should be of pouring consistency
Heat a girdle (tawa)
Rub the girdle with a slice of onion or potato
Scoop two ladles of the batter and pour in the centre of the girdle
Spread outwards evenly
Let it cook for a couple of minutes or till golden brown
Flip over and cook the other side
Remove from girdle and transfer to a casserole
Repeat for the remaining batter
Serve hot with your favourite accompaniment (sambar or any other kuzhambu, ‘gunpowder’, chutney, jam, sauce…. (I served it with chayote squash – chow chow – chutney)
Enjoy!