This snack is made with Bengal gram dal, green gram dal, thuvar dhal, rice and other Indian spices. The rice and dhal are soaked for about three to four hours.
Thavalai Vadai
Course: SnacksCuisine: Indian, TamilDifficulty: MediumServings
7
servingsPrep time
4
hoursCooking time
40
minutesThis snack is made with Bengal gram dal, green gram dal, thuvar dhal, rice and other Indian spices. The rice and dhal are soaked for about three to four hours.
Ingredients
Bengal gram dal – 1 cup
Green gram dal – 1 cup
Thuvar dhal – ½ cup
Black Gram dhal – ¼ cup
Rice – ½ cup
Red chillies – 4 to 5
Asafoetida powder – 1/2 teaspoon
Coconut cut into small pieces – 1/2 cup
Ginger – a small piece
Coriander leaves – few
Curry leaves – few
Mustard seeds – 1 teaspoon
Salt – 1 teaspoon or as per taste
Oil – for deep frying
Directions
- Soak rice and dhal separately for about 3 to four hours. Wash and drain the excess water. First grind rice and black gram dhal along with red chillies. When this is half done, add Bengal gram dhal and thuvar dhal and grind together for two to three rounds and finally add green gram dhal and grind everything together to a coarse paste.
- Chop ginger, coriander leaves, curry leaves finely and add to the dhal paste along with coconut pieces, asafetida powder and salt.
- 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 dhal paste and mix well.
- In a kadai pour the oil and heat it. Take a lemon size dhal paste and gently press it round and make vadai. Put it in the hot oil and fry till it becomes golden brown.
Notes
- 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 vada.