Thavala vadai

Hola peeps. As I have mentioned earlier, both the moms in my life cook well. My plan is to document dishes of both my mom & mil for my own future benefit. Mom’s recipes in all likelihood, I will have to try them out based on the way she does. Fortunately, with respect to MIL’s cooking, I get to eat it daily & also get to document it/ present it here the way she does it :). The thavala vadai here was done by her while I was sleeping :D. Hence, I don’t have step by step pictures for this. I shall upload them later when she does it again (of course, provided I am awake). This vadai according to her is cool in many ways since there is no need to use the wet grinder for this (just the mixer is good enough) and it uses all the 4 essential Indian lentils (urad, toor, moong & channa dal). Very little scope to goof up as well – which a super plus for me :D. A very good family friend of ours (Mithun Anna) came home today and Amma made it for him along with some super yummy Avial (to be documented in the coming weeks) & Rasam. Read on people and give it a try when you can and let me know how you guys like it!

Thavala vadai
Prep Time
15 mins
Cook Time
30 mins
Passive Time
2 hrs 45 mins
Servings: 30 nos
To soak
  • 1 cup raw rice
  • 1/2 cup moong dal
  • 1/2 cup toor dal
  • 1/2 cup urad dal
  • 1/2 cup channa dal
Seasoning for vadai
  • 4 nos red chillies
  • 4 nos green chillies
  • 1 inch ginger
  • 1 tsp asafodita
  • 3 tbsp coconut finely chopped
  • few curry leaves
  • few coriander leaves
  • 1 tbsp curd optional
For frying
  • 200 ml refined oil
  1. Soak the ingredients in the 'To soak' section in water for 2-3 hours.

  2. Drain the water from the mixture & add the red chillies, green chillies, asafodita, ginger, salt & grind the mixture coarsely. DO NOT add any water while grinding.

  3. To this mixture, add curry leaves, coriander leaves and coconut pieces and mix well.

  4. Grease your hands a bit with some oil. Then make lemon sized balls out of the vadai mixture. Heat oil in kadai meanwhile. Flatten each ball to resemble a patty of medium thickness.

  5. Deep fry in hot oil till the vadai becomes golden brown in colour, flipping a few times in between.

  6. Drain the vadai in a paper towel.

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2 Responses

  1. Raji says:

    Let’s give it a try this weekend Sowms…

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