Thavala Vadai & Coconut Chutney – Tea Time Snack

Thavala Vadai, honestly i never knew that there is a Vadai like this!!! Amma used to make Thavala Adai, a crispy, slightly thick adai made by soaking Rice-Dal mixture in Buttermilk. With all that seasonings it would taste divine and we can have it without any condiment!! πŸ™‚ Thanks to blogging, i came to know about this vadai recently. 
This recipe i made it exclsuively for blogging marathon, but unforturnately couldnt participate this month, due to my personal work, atlast i got some breather from all that dizzy-busy and i m here with this perfect tea-time snack. Easy to make, healthy with all those pulses.

Inspired from : Raks Kitchen

1 Cup Parboiled Rice
1/2 Cup Tuvar Dal
1/2 Cup Gram Dal/Chana Dal
1/2 Cup Moong Dal
1/2 Cup Urad Dal
1/2 Cup Sago/Javvarisi (Optional)
Oil for Deep Frying

5-6 nos Red Chilies
1 small onion (Optional)
2 Sprigs of Curry leaves
a small piece of ginger
1/2 tsp hing
Salt to taste
handful of fresh coriander leaves
  • Soak Rice and Dal together and Sago Separately for an hour. After the given time, Drain them completely. Take the Rice-Dal mixture,along with the seasonings except salt and hing, in a mixer and grind to a coarse paste without adding water. 
  • While Grinding, try not to grind for a long time, just pulse it in a particular speed for a minute, stop and pulse again. Grinding continuously in a particular speed, might give u fine paste instead of coarse mixture.
  • Transfer the ground mixture to a bowl, add the sago, salt, hing, mix well.
  •  Heat oil in a Deep Kadai, When the oil is hot enough, Make Pebble-size balls of the Vadai Mixture and drop them into hot oil. Depending on the size of the kadai,add about 7-8 balls @ a time, do not overcrowd the pan.
  • Deep fry them until golden brown, drain on a paper towel. Serve Hot with Coconut Chuntey

Coconut Chutney
1/2 Cup Freshly Grated Coconut
2 green chilies
a sprig of curry leaf
1/4 tsp shredded ginger
Salt to taste

1/2 tsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal
a pinch of hing

  • Take all the given ingredients in a mixer and grind it to a fine paste adding 1/4 cup of water. Depending the consistency add some more water if you want. We prefer slightly thick chutney.
  • Heat oil given under “Tempering” in a small sauce pan, Splutter mustard seeds, add urad dal, hing and curry leaves, When the dal turns brown, add it to the chutney.


  • In-case, if the batter is too loose to hold shape, add a handful of Rice Flour to the batter and mix well and refrigerate it for 15 minutes. 
  • Adding Onion and Sago are purely optional. When added, Onion gives a nice taste and sago gives a good texture.