Thavil Vadai / Thaval Vadai

Thavil Vadai / Thaval Vadai - Plattershare - Recipes, food stories and food lovers
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....
4.70 from 3 votes
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Served As: Snacks
Recipe Cuisine Type: South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 5

Ingredients
 

  • 2 cup Rice puzhungal arisi par boiled
  • 1 cup Chana Dal thur and dal kadalai paruppu
  • 1/2 cup Urad Dal cupand moongh dal
  • 2 spoons Curd tb
  • 5 Red Chillies
  • 2 spoons Ginger finely chopped tea
  • 1 spoon Green Chillies finely chopped tea
  • 2 leaves Coconut or curry finely chopped curry and tea each
  • 1/2 spoon Hing Powder or asafoetida asafoetida tea
  • 1-2 tsp Salt or as per taste
  • Oil for deep frying
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Instructions
 

  • 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.
    Thavil Vadai / Thaval Vadai - Plattershare - Recipes, food stories and food lovers
  • 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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4.70 from 3 votes
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Subhashni Venkatesh
Subhashni Venkatesh

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