Soak Puzhungal Arisi and Kadalai Paruppu in the ratio 2:1 for 2 or 3 hours. After 3 hours, grind to a coarse paste as it should neither a batter of Idli / Dosa or Vadai.. it should be in between that. and keep aside. In a kadai add Gingelly oil or groundnut oil, splutter mustard seed, Red chillies according to your taste, urud dal, channa dal, asafoetida (hing) along with required salt and once finished.. .add grated coconut, just fry for a minute and add to the batter.. Mix well and in a deep bottom kadaai (Thavalai means Paanai or Kundaan, which means a curve bottomed) or in Vaanali, add oil and once heated, pour 2 karandi of the batter and cover with a lid and cook in medium flame.. once cooked, turn over and cook other side by adding oil again according to your requirement.
Once both sides are cooked, Special / Traditonal Thavala-Adai is ready to serve with a hot / spicy chutney of your choice.....
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