Thavala vadai recipe
Popular no onion no garlic Thavala vadai recipe
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.
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.
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.
