Raw rice - 11/2 cup
Toor dhal - 2 tablespoon
Pepper - 1 tsp.
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp.
Curry leaves - a sprig
Salt - as per taste
Oil - 2 tablespoons ( for tempering) &
Oil - for shallow frying
To grind to a paste:
Toor dhal - 3 tsp.
Green chilly - 1
Pound rice, tur dhal and pepper to rawa consistency.
Soak toor dhal for 1/2 an hour and grind it alongwith green chilly to a paste.
Measure water in the ratio 1:2. (i.e.) 1 cup of this rawa needs 2 cups of water. Keep it ready.
Heat oil in a kadai and temper with mustard seeds, urad dhal, curry leaves and hing. Add water and salt. When it starts boiling add the pounded rawa and ground paste. Stir till thick and like a dough. When slightly cool, take out a ball and flatten it to thick adais (patties). Likewise, shape all the balls to patties.
Heat a heavy bottomed pan, pour in some oil and place these flattened adais (patties), cover it with a lid and when golden brown, flip it to the other side, drizzle oil on the sides and cook uncovered till golden brown. Serve hot with any chutney of your choice, but best with molaga podi or lime pickle.
NOTE: You can also soak the rice for an hour, dry it on a towel and pound it to rawa.