The ingredients for the thavala vadai recipe are somewhat similar to Adai , except it is deep fried. It also reminded me of the Kunukku that we make from leftover adai batter, but this was much softer and fluffier than the kunukku. Also, the combination with the thengai chutney was very good.
For the second week of the blogging marathon, I chose to work with combo dishes. Valli had given us a list of combo dishes to choose from and for the first day, I chose to make the thavala vadai with coconut chutney.
When I asked my mother for the recipe, she said that she was aware of the thavala adai but not the thavala vadai. The recipe I have below is from Meenakshi Ammal’s Cook and See. The recipe was very simple and is loaded with protein.
Preparation time - 10 mins plus 4 hrs soaking time Cooking time - about 40 mins Difficulty level - easy
Ingredients to make Thavala Vadai with Coconut Chutney -
For Thavala Vadai - (Makes around 30 medium size dumplings)
- Raw rice - ½ cup (I used sona masoori)
- Thuvaram Paruppu/Toor dal/Red gram dal - ½ cup
- Kadalai paruppu/channa dal/Bengal gram dal - ½ cup
- Ullatham paruppu/Urad dal/Black gram dal - ½ cup
- Payatham paruppu/Moong dal/Green gram dal - ½ cup
- Red chilies - 3
- Asafetida - ¼ tsp
- Green chilies - 3
- Ginger - 1 inch piece (grated)
- Coconut - ⅓ cup (grated or chopped)
- Cilantro - a handful (chopped fine)
- Curry leaves - few
- Oil - for deep frying plus 2 tsp
- Mustard seeds - 1 tsp
- Salt - to taste
For Thengai / Coconut Chutney -
- Coconut - 1 cup (grated)
- Pottu kadalai/Roasted gram/Dalia- ¼ cup
- Cashew nuts - 10 (optional)
- Green chilies - 3
- Tamarind - 1-inch piece or ¼ teaspoon tamarind paste
- Salt - to taste
To season -
- Oil - 2 tsp
- Mustard seeds - 1 tsp
- Ullutham paruppu/Urad dal - 1 tsp
- Asafetida - ¼ tsp
- Curry leaves - few
Procedure to make Thavala Vadai -
- Soak the rice, thuvaram paruppu, and kadalai paruppu together for about 3-4 hrs. Soak the Payatham paruppu and Ullutham paruppu separately for the same amount of time.
- Grind the first three ingredients soaked together along with salt, asafetida, red chilies, and green chilies. Make a rough thick batter with it. Do not grind them too smooth. Empty the content into a large bowl.
- Now grind the soaked urad dal to a smooth paste. Add it to the bowl with the other ground ingredients.
- Now drain the moong dal and add it as it is to the ground batter. Do not grind the payatham paruppu.
- Add coconut, chopped cilantro, grated ginger, and curry leaves to the batter and mix it well. The batter should be in a consistency so as to be able to pour from a spoon. It should not be too thin or too thick.
- Heat 2 teaspoon of oil and add the mustard seeds. Once the seeds are fry, add them to the batter.
- Meanwhile, heat oil in a kadai/pan. Drop the batter using a spoon into the hot oil and fry it until it is golden brown. Drain them on a paper towel.
To make Thengai / Coconut chutney -
Add all the ingredients in a blender except the seasoning ingredients and grind it into a smooth paste adding a little water.
Heat oil in a pan and fry the seasoning ingredients. Add it to the chutney and serve with thavala vadai.
Recipe
Equipment
- ▢ bowl
- ▢ Spoon
- ▢ pan
- ▢ Tray
Ingredients
For Thavala Vadai -
- ▢ ½ cup Raw rice I used sona masoori
- ▢ ½ cup Thuvaram Paruppu/Toor dal/Red gram dal
- ▢ ½ cup Kadalai paruppu/channa dal/Bengal gram dal
- ▢ ½ cup Ullatham paruppu/Urad dal/Black gram dal
- ▢ ½ cup Payatham paruppu/Moong dal/Green gram dal
- ▢ 3 Red chilies
- ▢ ¼ teaspoon Asafetida
- ▢ 3 Green chilies
- ▢ 1 inch piece Ginger grated
- ▢ ⅓ cup Coconut grated or chopped
- ▢ a handful Cilantro chopped fine
- ▢ few Curry leaves
- ▢ 2 teaspoon Oil for deep frying plus
- ▢ 1 teaspoon Mustard seeds
- ▢ to taste Salt
For Thengai / Coconut Chutney -
- ▢ 1 cup Coconut grated
- ▢ ¼ cup Pottu kadalai/Roasted gram/Dalia
- ▢ 10 Cashew nuts optional
- ▢ 3 Green chilies
- ▢ 1 inch piece Tamarind or ¼ teaspoon tamarind paste
- ▢ to taste Salt
To season -
- ▢ 2 teaspoon Oil
- ▢ 1 teaspoon Mustard seeds
- ▢ 1 teaspoon Ullutham paruppu/Urad dal
- ▢ ¼ teaspoon Asafetida
- ▢ few Curry leaves
Instructions
To make Thavala Vadai -
- Soak the rice, thuvaram paruppu and kadalai paruppu together for about 3-4 hrs. Soak the Payatham paruppu and Ullutham paruppu separately for the same amount time.
- Grind the first three ingredients soaked together along with salt, asafetida, red chilies and green chilies. Make a rough thick batter with it. Do not grind them too smooth. Empty the content into a large bowl.
- Now grind the soaked urad dal to a smooth paste. Add it to the bowl with the other ground ingredients.
- Now drain the moong dal and add it as it is to the ground batter. Do not grind the payatham paruppu.
- Add coconut, chopped cilantro, grated ginger and curry leaves to the batter and mix it well. The batter should be in a consistency so as to be able to pour from a spoon. It should not be too thin or too thick.
- Heat 2 teaspoon of oil and add the mustard seeds. Once the seeds fry, add it to the batter.
- Meanwhile heat oil in a kadai/pan. Drop the batter using a spoon into the hot oil and fry it until it is golden brown. Drain them on a paper towel.
To make Thengai / Coconut chutney -
- Add all the ingredients in a blender except the seasoning ingredients and grind it into a smooth paste adding little water.
- Heat oil in a pan and fry the seasoning ingredients. Add it to the chutney and serve with thavala vadai.
Nutrition
More Appetizer Recipes
- Aama Vadai | Paruppu Vadai | Chana Dal Vada
- Oven Baked Sweet Potato Fries
- Spicy Southern Cheese Straws
- Samosa Pinwheels | Air fryer and Baked
Thavala Vadai & Thengai Chutney | Lentil Fritters & Coconut Chutney
Equipment
- bowl
- Spoon
- pan
- Tray
Ingredients
For Thavala Vadai –
- ½ cup Raw rice I used sona masoori
- ½ cup Thuvaram Paruppu/Toor dal/Red gram dal
- ½ cup Kadalai paruppu/channa dal/Bengal gram dal
- ½ cup Ullatham paruppu/Urad dal/Black gram dal
- ½ cup Payatham paruppu/Moong dal/Green gram dal
- 3 Red chilies
- ¼ teaspoon Asafetida
- 3 Green chilies
- 1 inch piece Ginger grated
- ⅓ cup Coconut grated or chopped
- a handful Cilantro chopped fine
- few Curry leaves
- 2 teaspoon Oil for deep frying plus
- 1 teaspoon Mustard seeds
- to taste Salt
For Thengai / Coconut Chutney –
- 1 cup Coconut grated
- ¼ cup Pottu kadalai/Roasted gram/Dalia
- 10 Cashew nuts optional
- 3 Green chilies
- 1 inch piece Tamarind or ¼ teaspoon tamarind paste
- to taste Salt
To season –
- 2 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Ullutham paruppu/Urad dal
- ¼ teaspoon Asafetida
- few Curry leaves
Instructions
To make Thavala Vadai –
- Soak the rice, thuvaram paruppu and kadalai paruppu together for about 3-4 hrs. Soak the Payatham paruppu and Ullutham paruppu separately for the same amount time.
- Grind the first three ingredients soaked together along with salt, asafetida, red chilies and green chilies. Make a rough thick batter with it. Do not grind them too smooth. Empty the content into a large bowl.
- Now grind the soaked urad dal to a smooth paste. Add it to the bowl with the other ground ingredients.
- Now drain the moong dal and add it as it is to the ground batter. Do not grind the payatham paruppu.
- Add coconut, chopped cilantro, grated ginger and curry leaves to the batter and mix it well. The batter should be in a consistency so as to be able to pour from a spoon. It should not be too thin or too thick.
- Heat 2 teaspoon of oil and add the mustard seeds. Once the seeds fry, add it to the batter.
- Meanwhile heat oil in a kadai/pan. Drop the batter using a spoon into the hot oil and fry it until it is golden brown. Drain them on a paper towel.
To make Thengai / Coconut chutney –
- Add all the ingredients in a blender except the seasoning ingredients and grind it into a smooth paste adding little water.
- Heat oil in a pan and fry the seasoning ingredients. Add it to the chutney and serve with thavala vadai.
