Kamala's Corner

Thavala Vadai

Looking for a delicious Indian snack recipe? Check out this flavorful and protein-packed mix of dals and rice, soaked and blended with spices! The rice and dhal are soaked for about two to three hours.

Thavala Vadai

Recipe rating: N/A
Recipe by S Kamala Course: SnacksCuisine: Indian, TamilDifficulty: Medium
Servings

5

servings
Prep time

4

hours 
Cooking time

40

minutes

Looking 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.
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