Looking for a delicious Indian snack recipe? Check out this flavorful and protein-packed mix of dals and rice, soaked and blended with spices!
Wash and soak rice with dried red chillies. Separately wash and soak the dals for 2–3 hours. Once softened, drain the rice and all the dals completely. Grind the soaked rice and chillies in a mixie jar to a coarse paste. Reserve 2–3 tbsp of soaked green gram dal, then add the remaining soaked dals to the jar and grind them coarsely too. Combine the ground rice and dal mixture in a bowl.
Finely chop ginger and curry leaves, then mix them into the batter along with the reserved green gram dal, coconut gratings, asafoetida, and salt. Heat oil in a kadai. Shape lemon-sized portions into round vadai and slide them into the hot oil, frying until crisp and golden brown—Thavala Vadai is ready to serve hot.
Thavala Vadai Recipe
Thavala Vadai
5
servings4
hours40
minutesLooking for a delicious Indian snack recipe? Check out this flavorful and protein-packed mix of dals and rice, soaked and blended with spices!
Ingredients
Bengal gram dal – 1 cup
Green gram dal – 1 cup
Thuvar dhal – 1 cup
Black Gram dhal – 1 cup
Rice – 1 cup
Red chillies – 5 to 6
Asafoetida powder – 1/2 teaspoon
Coconut gratings – 1 cup
Ginger – a small piece
Curry leaves – few
Salt – 1 teaspoon or as per taste
Oil – for deep frying
Directions
- Begin by washing and soaking the rice along with the red chillies.
- Ensure that the dals are well washed and soaked separately for 2 to 3 hours.
- Once soaked, drain all the water from the rice and dal completely.
- Next, add the rice and chillies to a mixie jar and grind them coarsely.
- Set aside two to three tablespoons of the soaked green gram dal.
- Now, add all the soaked dals to the mixie jar and grind them coarsely as well.
- Transfer the mixture of ground rice and dal to a bowl.
- Finely chop the ginger and curry leaves, and add them to the dal paste along with the reserved green gram dal, coconut gratings, asafoetida powder, and salt. Mix everything well.
- Heat oil in a kadai and pour it in. Take a lemon-sized portion of the dal paste, gently shape it into a round vadai, and carefully place it in the hot oil. Fry until it turns golden brown.
Recipe Video
Notes
- I used small cup (approximately holding 50 to 60 grams) for measuring the dals and rice.
- You can increase or decrease the quantity of chillies by one or two depending on how much spice you want. Also you can soak half cup sago (Javvarisi) separately for two to three hours and add to the dhal paste and make the vadai.
- Some people add seasoning to the vadai batter. If you want to add, heat one or two teaspoons of oil in a small kadai and add mustard seeds. When it pops up, remove and add this seasoning to the dal paste and mix well.
- Instead of coconut gratings, you can chop the coconut into tiny pieces and add to the dal paste.
Hi,
Recently I bought black gram dhal and made idli podi and I have more left so can u help me with some recipes using black gram dhal?
Thanks
Aarthisenthil
Hi Aarthi Senthil,
You can make lot of dishes out of black gram dhal. Medhu Vadai, Idli, Curry Powders etc.