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Thavala vadai recipe | vadai recipes

by Jeyashri suresh
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Thavala vadai

Thavala vadai | Thavala vadai recipe in Tamil, a very popular and forgotton vadai recipe from Tamilnadu. No onion no garlic Thavala vadai recipe with full video and step by step instructions.

I remember during my childhood days, my father would buy this thavala vadai whenever he goes to the Town. We stayed 8 km away from the main city and he goes to the main Madurai town during the first week of the month. There used to be a very famous bajji, bonda and vadai shop, a small brahmin mess. My dad buys thavala vadai from there for my grandmother and many other snacks for us too.

My grandmother is a very great fan of thavala vadai and getti chutney. She eagerly looks forward to that evening and I could still recall the happiness on her face when she opens the parcel.
Somehow, I have never seen amma or paati making this at home. But I have the recipe written in my mom’s handwritten cookbook, which I looted from her during my India trip last year. I promised her that I will return her book soon, but still keeping that with me !!!

This is a no onion no garlic recipe so you can make this for Navaratri and other festivals too.

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Thavala vadai recipe

Thavala vadai

Thavala vadai recipe

Jeyashri suresh
Popular no onion no garlic Thavala vadai recipe
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Soaking time 2 hrs
Total Time 2 hrs 40 mins
Course Snack
Cuisine Indian
Servings 14 vadas

Ingredients
  

  • ½ cup rice raw rice or par boiled
  • ¼ cup toor dal
  • ¼ cup chana dal
  • ¼ cup urad dal
  • ¼ cup moong dal
  • 6 red chilis
  • A small piece ginger
  • 1 tbsp sour curd
  • 2 pinches asafoetida
  • 2 tsp oil + oil for deep frying
  • 2 tbsp finely chopped coconut
  • Few curry leaves
  • 1/2 tsp mustard seeds
  • 2 tsp ghee

Instructions
 

  • Wash and soak the rice, toor dal, chana dal and urad dal. Soak the rice and dals separately.
  • Soak the moong dal in a separate bowl. Soak for 2 hours.
  • Add the red chilis also while soaking, this helps in easy grinding of chilis.
  • After 2 hours, drain the water and grind the rice along with toor dal, chana dal and urad dal mixture and red chilis. Add the ginger also to this.
  • We are not grinding moong dal along with this.
  • Once the rice and other 3 dal mixtures are grind into a rava consistency, drain the water from moong dal and add into the mixie.
  • Do not add any water, add 1 tbsp if needed.
  • Pulse this once or twice.
  • This will give nice crunchiness to the thavala vadai.
  • Thavala vadai batter is ready now.
  • Just before making, add salt, coconut bits, torn curry leaves, ghee .
  • We are going to temper mustard seeds in 1 tsp oil and add it to the batter.
  • Add 1 tbsp curd to this batter.
  • Mix everything well.
  • Heat oil in a pan for deep frying.
  • Take out a lemon sized portion of the batter and flatten it.
  • Put this gently into the oil.
  • Add in batches.
  • Deep fry in medium flame till both sides get nice golden brown.
  • Do not fry in high flame, else the inside will not get cooked.
  • Once the oil sound subsides take it out and drain in the kitchen towel.
  • Repeat this for the rest of the batter.
  • Serve it with coconut chutney.

Video

Notes

1. Always ensure the batter should be dropping consistency, else the vadai will turn hard.
2. If making later , put the grind batter in the refrigerator and add salt, yogurt and coconut bits just before frying.
3. You can add grated coconut too.
4. Adding sour curd will make the vadai soft inside and crispy outside.
5. Thavala vadai pairs well with getti chutney.
Keyword no onion garlic recipes, tea time snacks
Tried this recipe?Mention @jeyashriskitchen or tag #jeyashriskitchen!
  • Wash and soak the rice, toor dal, chana dal and urad dal. Soak the rice and dals separately.
  • Soak the moong dal in a separate bowl. Soak for 2 hours.
  • Add the red chilis also while soaking, this helps in easy grinding of chilis.
  • After 2 hours, drain the water and grind the rice along with toor dal, chana dal and urad dal mixture and red chilis. Add the ginger also to this.
  • We are not grinding moong dal along with this.
  • Once the rice and other 3 dal mixtures are grind into a rava consistency, drain the water from moong dal and add into the mixie.
  • Do not add any water, add 1 tbsp if needed.
  • Pulse this once or twice.
  • This will give nice crunchiness to the thavala vadai.
  • Thavala vadai batter is ready now.
  • Just before making, add salt, coconut bits, torn curry leaves, ghee.
  • We are going to temper mustard seeds in 1 tsp oil and add them to the batter.
  • Add 1 tbsp curd to this batter.
  • Mix everything well.
  • Heat oil in a pan for deep frying.
  • Take out a lemon-sized portion of the batter and flatten it.
  • Put this gently into the oil.
  • Add in batches.
  • Deep fry in medium flame till both sides get nicely golden brown.
  • Do not fry in high flame, else the inside will not get cooked.
  • Once the oil sound subsides take it out and drain in the kitchen towel.
  • Repeat this for the rest of the batter.
  • Serve it with coconut chutney.
  1. Always ensure the batter should be dropping consistency, else the vadai will turn hard.
  2. If making later, put the ground batter in the refrigerator and add salt, yogurt, and coconut bits just before frying.
  3. You can add grated coconut too.
  4. Adding sour curd will make the vadai soft inside and crispy outside.
  5. Thavala vadai pairs well with getti chutney.

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15 comments

Raks anand July 16, 2014 - 6:22 am

I had this a lot last month 😉 my mami made it and i ate it 😀

Reply
Rafeeda AR July 16, 2014 - 7:01 am

please pass that plate on… I would love to finish it right away…

Reply
Kurinji July 16, 2014 - 7:17 am

mouthwatering vadai and clicks…..pls pass the plate….

Reply
Ramya Venkateswaran July 16, 2014 - 10:29 am

yummy vada and really appetizing

Reply
Shella July 16, 2014 - 2:46 pm

Jeyshri this is looking delightful. Super crunchy I am sure. Bookmarking this

Reply
sathu July 16, 2014 - 6:01 pm

just one doubt .. shud we grind chana dal along with t dhal rice and u dhal? then payathaum paruppu separately
as I cudnt c chana dal in the method but it is in ingredient 🙂
thank you
sathya rajagopal . (bookmarked it to do 🙂 }

Reply
jeyashri suresh July 20, 2014 - 12:02 pm

Yes we grind together. Updated in the post now. Pasi paruppu just add in the last and pulse once. If you want you can add it to the ground batter without pulsing.

Reply
radha July 16, 2014 - 11:02 pm

Very nice. I make it slightly flattened – probably the batter is thinner. Very tasty but I do not make it very often since I feel it absorbs more oil than other vadas because of the consistency. But a big hit with the spouse.

Reply
Kalpana Sareesh July 17, 2014 - 4:01 am

wow tis s too good wil try it yummnesss

Reply
Jency Vinodh July 22, 2014 - 10:02 am

A must try one….just a doubt,parboiled rice means is it d normal rice v use for cookin in spore r d raw rice… thxs in advance

Reply
Subhashini August 11, 2015 - 2:04 pm

Thank you for the recipe. I made it on Friday and it turned out so good. Everyone loved it.

Reply
Unknown July 3, 2016 - 9:05 pm

Can we use normal rice instead of parboiled rice as we don't get it easily in north

Reply
jeyashri suresh July 7, 2016 - 7:17 am

Yes you can use it

Reply
Deepti Nagesh February 4, 2018 - 10:55 am

Hi can I grind it in grinder as iam making for larger quantities?

Reply
Jeyashris Kitchen February 6, 2018 - 2:09 am

Yes you can, ensure it should be coarse.

Reply

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