Saturday, May 20, 2017

Thavala Vadai

Thavala Vadai is a very traditional vadai loaded with proteins. This is just not ordinary vada but just a little bit more than that....the highlight is the chopped tiny tiny coconut bits in each and every bite. Generally, dhal vada is made with mostly channa dhal. But for thavala vada, there is a mixture of dhals and some rice added to it. This may look similar to Kunuku (yet another snack from Iyengar cuisine), but it is different. One of my cousins gave this recipe to me and this is a keeper. It is one of the best snacks for a weekend and its a crowd-pleaser. Just serve hot-hot with coconut chutney or just simply!. Every bite of it is truly heaven! Trust me...go ahead and give a try.


Idli rice - 1/4 cup
Sona masoori rice -1 tbsp
Chana dhal-1/4 cup
Toor Dhal- 1/4 cup
Moong dhal- 1/4 cup
Urad dhal - 1/4 cup
Red Chillies - 3
Coconut - 1/4 cup, chopped
Salt - 3/4 tsp
Turmeric - 1/4 tsp
Asafoetida  - 1/8 tsp
Curry leaves - 1 sprig
Oil - to deep fry


Soak rice, moong dhal separately. The rest of the dhals can be soaked together. Soak for about 2 hours.

Grind rice, red chillies and the dhal mixture to a coarse paste adding water as necessary. Next, add the moong dhal and just run the blender once. 

The batter should neither be thick or thin. The below picture shows the consistency.

To the batter, add salt, curry leaves, turmeric, chopped coconut pieces, and mix well.

Heat oil in a heavy pan. Flatten a portion of the batter in your hand and shape it around and drop in hot oil. Deep fry till it is golden on both sides.

Serve immediately.


Instead of shaping in hand, a big spoon can be used to drop the batter into the oil.

Finely chopped onion and green chillies can also be added according to preference. The vada can be made flat and crispy crunchy.

Add chillies according to your spice level.

This is best served hot.