THAVALA VADAI RECIPE | VADAI RECIPES

   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 !!!

Ingredients

  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
  

Method:

• 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.

• 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.

• 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.

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. Do not add water whiile grinding. If needed can sprinkle little.