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Thavala vadai recipe | vadai recipes

by Jeyashri suresh
Thavala vadai is a traditional vadai made in our houses during festival times, but honestly speaking this is the first time i am attempting at home. I remember during my childhood days, my father would buy this thavala vadai whenever he goes to the Town. We stayed 8 kms 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 look forward that evening and i could still recall the happiness in her face, when she opens the parcel.
Somehow, i have never seen at home this thavala vadai was never made. But i have the recipe written in my mom’s hand written cook book, 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 !!!


Thavala vadai recipe

  Preparation Time :1 hour+10 mins | Cooking Time : 20  mins | Yields  20-25
     Parboiled rice   1/2 cup
     Moong dal      1/4 cup
     Urad dal    1/4 cup
     Toor dal     1/4 cup
     Channa dal   1/4 cup
     Red chili      4
     Ginger       a small piece
     Curry leaves    few
     Asafoetida   1/4 tsp
     Salt         as needed
     Coconut bits   2 tblsp
     Sour curd       1 tblsp 
     Mustard seeds    1/4 tsp
     Oil      to deep fry

Thavala- vadai

  • Soak the all the dals and rice separately for 1 hour.
  • After 1 hour, grind the rice, channa dal, toor dal and urad dal along with red chili and ginger.

Ready-to grind

  • Grind this into a rava consistency. Drain the water from moong dal and just pulse this once. If going to make vadai immediately add salt to this. Else add it before making vadai.


  • Add curry leaves and finely chopped coconut. If adding sour curd add it just before frying.
  • I didn’t add as i don’t have sour curd. The batter shouldn’t be thick, it should be in dropping consistency. Temper mustard seeds and asafoetida with little oil and mix well. Batter is ready to fry.

Add-mustard seeds

  • Heat oil in a pan and when it is hot, put down the flame to medium and start making small portions of batter and carefully put it in oil. Deep fry till golden brown.


  • Drain this in a kitchen towel.


  • Serve hot with getti coconut chutney.
  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. Do not add water whiile grinding. If needed can sprinkle little.

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Raks anand July 16, 2014 - 6:22 am

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

Rafeeda AR July 16, 2014 - 7:01 am

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

Kurinji July 16, 2014 - 7:17 am

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

Ramya Venkateswaran July 16, 2014 - 10:29 am

yummy vada and really appetizing

Shella July 16, 2014 - 2:46 pm

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

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 🙂 }

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.

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.

Kalpana Sareesh July 17, 2014 - 4:01 am

wow tis s too good wil try it yummnesss

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

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.

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

jeyashri suresh July 7, 2016 - 7:17 am

Yes you can use it

Deepti Nagesh February 4, 2018 - 10:55 am

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

Jeyashris Kitchen February 6, 2018 - 2:09 am

Yes you can, ensure it should be coarse.


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