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Thavala vadai recipe | vadai recipes

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
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Thavala vadai recipe

Popular no onion no garlic Thavala vadai recipe
Course Snack
Cuisine Indian
Keyword no onion garlic recipes, tea time snacks
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 2 hours
Total Time 2 hours 40 minutes
Servings 14 vadas
Author Jeyashri suresh

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

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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.
  • 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

  1. 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 🙂 }

  2. 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.

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