Thavala Dosai

Thavala Dosai

The word "Thavala" (தவள) in Tamil refers to a traditional cooking pot or a heavy bottomed utensil commonly used in kitchens of the past. These heavy-bottomed bronze or brass vessels were used to prepare a variety of dishes, including this unique Thavala Dosai. The name comes from the method of cooking, where the batter is poured into a well-heated bronze pot (Vengala Paanai), resulting in a crispy, thick, and flavorful dosai.

Thavala Dosai, is a cherished traditional dish from Tamil Nadu,that seems to be slowly fading from many kitchens. This unique lentil-rice delicacy shares similarities with Adai batter but stands apart in its preparation—cooked in a heavy-bottomed vessel, often a bronze vangala panai, just as our ancestors did. Dishes like these carry a rich heritage, evoking fond memories of homemade delights dished out by our mothers and grandmothers.

Don’t be deceived by its humble appearance—one bite, and the crisp, golden crust will confirm you’ve nailed it! The magic of the heavy pot lies in its ability to create that perfect deep-fried taste without excess oil, making every bite an indulgent, nostalgic treat. 😋 for the first dosai made in the pot you need to be generous with oil , the subsequent dosais will come off sliding as the pot is well heated and has got a good seasoning too by the oil .

Unlike Thavala Adai, where the ingredients are ground into a coarse flour, cooked into an upma, and then shaped into thick patties, cooked on a iron tava , Thavala Dosai involves fermenting a coarsely ground batter before cooking it like a thick pancake. Both are prepared in the heavy bronze pot , with variaions in cooking .

I have used idli rava (rice rava) instead of whole rice, which gives an extra crispy texture to the dosai.

Ingredients:

• 1 cup rice rava (idli rava)

• 1/4 cup chana dal (kadalai paruppu)

• 1/4 cup urad dal (udad dal)

• 1/4 cup toor dal (pigeon peas)

• 3-4 dried red chilies

• 1/2 tsp black pepper (whole or powdered)

• 1/2 tsp cumin seeds

• 1 tsp asafoetida powder

• Salt to taste

• Few curry leaves

For Tempering:

• 2 tbsp sesame oil or coconut oil

• 1 tsp mustard seeds

• 1 tsp split urad dal

• 1 tsp chana dal

Method:

Soaking & Grinding

1. Wash and soak the dals in water for 3-4 hours.

2. In a separate bowl, soak the idli rava with water.

3. After soaking, drain the dals and transfer them to a grinding jar.

4. Add red chilies and grind everything into a coarse batter using minimal water.

5. Squeeze excess water from the idli rava and mix it into the ground batter.

6. Add salt, pepper, cumin seeds, and asafoetida powder. Mix well and let it rest for 3 hours.

Tempering

1. Heat 2 tbsp oil in a small pan.

2. Add mustard seeds, split urad dal, and chana dal; let them turn crisp.

3. Pour the tempering into the batter just before cooking.

How to cook Thavala Dosai:

1. Heat a bronze pot (Vengala Paanai) or cast iron kadai.

2. Add a generous amount of sesame or coconut oil.

3. Pour a ladleful of batter and spread it lightly—this dosai should be thick.

4. Cover and cook for 2 minutes on medium heat.

5. Remove the lid and continue cooking on low flame until the edges turn golden brown and crispy.

6. Flip carefully and cook the other side.

7. Once done, remove and serve hot.

Serving Suggestions:

• Traditionally served with butter, jaggery, and coconut chutney.

• Due to its thick and filling nature, one dosai is usually enough per person.

This crispy, hearty dosai is a delightful blend of flavors and textures, making it a perfect breakfast or tiffin dish!

Thavala dosai

Thavala dosai