Thavala vadai

Name: Thavala vadai
Prep time: 15 min
Cook time: 30 min
Total time: 165 min
Ingredients: 1 cup raw rice; 1/2 cup moong dal; 1/2 cup toor dal; 1/2 cup urad dal; 1/2 cup channa dal; 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); 200 ml refined oil

Published August 16, 2017 · Updated November 7, 2017

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

Ingredients

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

Instructions

Soak the ingredients in the 'To soak' section in water for 2-3 hours.
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.
To this mixture, add curry leaves, coriander leaves and coconut pieces and mix well.
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.
Deep fry in hot oil till the vadai becomes golden brown in colour, flipping a few times in between.
Drain the vadai in a paper towel.