Thavala vadai is a traditional chettinad recipe. It is
so crips and tasty and perfect snack recipe. Simple chutney itself will goes
very well this vadai. Actually in our house we have never prepared this vadai.
Once my sister learnt from somewhere and told me it is so good and shared the
recipe too. Then I tried few times and it came out well. So sharing here.
The main ingredients for this thavala vadai is moong
dhal, channa dhal, thoor dhal urad dhal and rice. For spiciness we will add red
chillies.
The ratio of dhals and rice is very important in this
recipe. If the rice amount is increased then the vadai will not taste good and
it will become so hard. But the measurements is very very simple. All dhals are
equal in amount, and rice is double the amount of dhal.(please check the recipe
card for detailed measurements)
In chettinad cuisine this recipe is more popular and
it is commonly will be served during marriages, and the shape will resembles
frog(in tamil thavalai) , hence the name comes. Source : Internet
Already I have posted thavala adai(pacha arisi adai) her in my blog which is also a traditional recipe yet yummier one. Please check the below link for the recipe
Also I have posted Common adai recipe too in the below
link. Please check.
Though both of this adai and vadai are different, just
of the similarity in names I am sharing the recipe links J
OK, now let’s move on to the recipe.
THAVALA VADAI -
SOAKING TIME: 1 HR | PREPARATION TIME: 15 MINS | COOKING TIME: 15 MINS
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
YIELDS: 15 Vadais (APPROX.)
INGREDIENTS:
¼
cup Raw rice(pacha arisi)
¼
cup idly rice
¼
cup moong dhal
¼
cup channa dhal
¼
cup urad dhal
¼
cup thoor dhal
6
to 7 red chillies
1
inch piece of ginger
2
tablespoon sabudana(javvarisi)
½
cup grated coconut
1
teaspoon fennel seeds
½
teaspoon asafoetida
6
to 8 shallots/ 1 medium sized onion
Salt to taste
Water
as required
Few
Curry leaves
PREPARATION:
Wash and Soak the rice , sabudana and
dhals separately in water for around 1 hour.
Grate the coconut and keep it aside.
Finely chop the onion , curry leaves
and keep it aside.
METHOD:
Drain the water from the rice and
dhals.
Grind the rice first into coarse paste
along with red chillies ,ginger, fennel seeds and salt.
Then add the dhals and grind them into
coarse. Just use the pulse option to grind to avoid them into smooth paste. Don’t
add water while grinding. After adding sago, the batter will become little more
thin. The batter should be thick not
thin.
Then add the asafoetida, coocnut,
chopped onion, curry leaves, soaked and drained sago(sabudana/javvarisi).
Mix everything well.
Heat oil in a pan. Take a small amount
of batter using a spoon and drop in the hot oil. Don’t overcrowd the pan.
Let the vadai to cook in medium flame
till it becomes golden brown.
If sizzling is almost reduced, it vadai is cooked.
Drain the vadai from oil and serve hot
with coconut chutney or any other chutney of your choice.
NOTES:
- Don’t add more water while grinding the rice and dhals.
- The batter should be coarse paste, not smooth.
- Adding sago gives nice crispness to the vadai.
- While frying the heat should be medium,not high,then only the vadai will be cooked evenly otherwise it will remain uncooked in the center.
- You can add finely chopped coriander leaves for extra flavour.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Wash and Soak the rice , sabudana and dhals separately in water for around 1 hour.
Drain the water from the rice and dhals.
Drain the water from the rice and dhals.
Grind the rice first into coarse paste along with red chillies ,ginger, fennel seeds and salt.
Then add the dhals and grind them into coarse. Just use the pulse option to grind to avoid them into smooth paste. Don’t add water while grinding. After adding sago, the batter will become little more thin. The batter should be thick not thin.
Then add the asafoetida, coocnut, chopped onion, curry leaves, soaked and drained sago(sabudana/javvarisi).
Mix everything well.
Heat oil in a pan. Take a small amount of batter using a spoon and drop in the hot oil. Don’t overcrowd the pan.
Let the vadai to cook in medium flame till it becomes golden brown.
If sizzling is almost reduced, it vadai is cooked.
Drain the vadai from oil and serve hot with coconut chutney or any other chutney of your choice.
Do try this recipe and please don’t forget to
give your feedback in comments.
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