Thavil Vadai or Thavala Vada is a South Indian Traditional lentils and rice based fritters made as evening snacks for guests or rather a holiday special tea time snack. Since it is made without onions we make it even on festive days. Hot Thavala Vadais with crispy crust and spongy pores inside gives mesmerizing taste with the flavours of ginger, green chillies and curry leaves….
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Yield / Serves
Puzhungal arisi / Par boiled rice 2 cups
Thur dal 1 cup and Chana dal / kadalai Paruppu 1/2 cups
Urad dal 1/2 cupand Moongh dal 1/4 cup
Curd 2 tb spoons
Red chillies 5
Finely chopped ginger 2 tea spoons
Finely chopped green chillies 1 tea spoon
Finely chopped curry leaves and coconut pieces 2 tea spoons each
Asafoetida / Hing powder 1/2 tea spoon
Salt to taste
Oil for deep frying
Wash the rice well and soak them in water with red chillies. Mix all other dals together , wash and soak them in water.
After three hours grind the rice and red chillies together to idli batter consistency in a mixie adding required water. It should not be very fine paste. Transfer the batter to a bowl.
Now drain the water from the soaked the dal out and grind them to fine thick batter. Add them to the rice batter. Add salt, chopped items, curd and mix well.
The Vada batter should be thicker than idli batter. It should be like the medhu vada batter consistency. Heat oil in a pan. Wait till the oil gets heated.
Take rough balls from the batter with hands and drop them to the oil. Wait for 2 minutes and flip them off. Wait till the vada become dark golden brown on all sides. Serve hot with any chutney
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