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!! 🙂 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
Ingredients
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
Seasonings
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
Method- 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
Tempering
1/2 tsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal
a pinch of hing
Method
- 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.
Notes
- 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.
love the way those wadas look… feel like dipping them into the chutney and having it right away…
delicious and crispy thavala vadai.
Wow perfect tea time snack good combination with coconut chutney.
yummy snack served with perfect chutney
Perfect munches for evening..n andha thengai chutney yumm..
Cool clicks.. A perfect snack with the coconut chutney 🙂
Perfectly looking vadais! I am also making this for BM next week. like you mentioned, I have eaten the thavala adai, but never made this. Your looks very tempting 🙂
The whole presentation looks so inviting. Vadai & coconut chutney is definitely a yummy combo.
vada looks yummy and nice presentation
Prefect pair, cant imagine vadai without chutney.
Its simply stunning and when eaten with the chutney,beautiful explosion of flavors.
vadai looks tempting we call it s kunuku !
Wow … Its perfect & awesome:)