It is a very tasty, harmless, shallow fried snack item. Many versions of this recipe are available, I have followed the one which I saw in a TV show contest recently and much impressed the way it was prepared. I tried my own, came out well. Many versions say including pepper-1 spoon while making rice rava, but in this recipe, I have not added, probably I may try adding pepper when I make next time.
In short, I can say, this is similar to rice upma preparation, after which, shaping like vadas and shallow frying in a dosa pan with little oil.
Raw rice 1 cup
Moong dal 1/3 cup
Toor dal 2 to 3 tbsp
Coconut-scrapped ¾ cup
Cooking oil as required for shallow frying
Salt as required
Coconut oil 2 tbsp
Split urad dal little
Channa dal little
Hing liberal pinch
Dry chilly 2
Green chilly 5 (adjust between this and pepper)
Ginger 1 inch piece
Curry leaf 2 strips
Wash and soak moong dal in water, 15 minutes before preparation.
Mix rice and toor dal in a broad bowl, sprinkle little water, mix and leave it for 10 minutes.
Powder this rice, toor dal mixture to rava consistency.
Sieve and take the top rava portion, ignore the nice flour.
Heat coconut oil, do tempering, adding items in the order mentioned.
Add soaked moong dal and mix well. Sprinkle water if required and cook together for couple of minutes.
Add coconut and mix well.
Add good enough quantity of water(since the rice+toor dal rava is to be cooked well).
Add salt and allow the water to boil well.
Once it starts boiling, add salt.
Add rice-dal rava, little by little, mixing with the other hand.
Keep mixing like how you do for upma, to avoid formation of lumps.
Once it reaches upma consistency, switch off burner, close pan with lid.
Once it is warm and comfortable to handle, make small balls out of the tight dough.
Flatten like vada.
Heat dosa pan, keep 6 or 7 such vadas, pour little oil.
Turn side once cooked, take out once golden.
Thaval adai is ready to be enjoyed with coffee/tea.