North Arcot Special Thavalai Dosai Recipe
Thavalai' is a tamil word and it means a vessel. To put it simply, this Dosa/ Indian Pancake is cooked in a small wok which is known as 'Appachatti'. This is a speciality dish from North Arcot District of TamilNadu. There is no need for fermentation of the Thavalai Dosai batter. The Thavalai Dosai is tasty and needs just few ingredients. A Gluten free and Vegan Recipe that is light on the stomach too.
Serve the Thavalai Dosai along with Red Chilli Coconut Chutney Recipe and a Mixed Vegetable Korma.
Other recipes that you can try are:
60 M
30 M
90 M
6 Servings
Ingredients
- 1 cup Rice , raw
- 1/2 cup White Urad Dal (Whole)
- 1 cup Curd (Dahi / Yogurt)
- 3 Dry Red Chillies , ground to a fine paste
- 1/2 teaspoon Asafoetida (hing)
- Salt , to taste
- Sesame (Gingelly) Oil , to grease the pan
How to make North Arcot Special Thavalai Dosai Recipe
To begin making the North Arcot Special Thavalai Dosai Recipe, wash rice and soak in water for 30 minutes.
Wash Urad dal and soak in water separately for 30 minutes.
Drain rice and grind to make a fine batter add little water at a time to make a thick and smooth batter.
Drain the dal and grind to make a smooth batter add little water at a time to make a smooth batter.
In a large mixing bowl, combine both the rice and the urad dal batter. Whisk in the yogurt, the red chilli paste, asafoetida and salt.
Let the batter rest for 30 minutes to one hour.
Heat the Appachatti and grease it uniformly with oil using the brush.
Pour a ladle of batter into the centre of pan. Hold the pan with both the handles and quickly swirl it around so that the batter coats base and sides of pan evenly .
Cover pan and cook over low heat till you see that the middle of the dosa is cooked and the edges beautifully browned.
Once done, remove Thavalai Dosai with spatula and serve.
Before you pour the batter again to make the next dosa, sprinkle water on the appachatti and grease again and continue to make more Thavalai Dosai's.
Serve the Thavalai Dosai along with Red Chilli Coconut Chutney Recipe and a Mixed Vegetable Korma.
