THAVALA VADAI RECIPE | SOUTH INDIAN SNACKS

This thavala vadai recipe is also one of the recipe my In-laws shared me, they saw this recipe in a cookery show by Mrs. Revathi Shanmugam. Before going to the recipe, I disclaim, this may not be a traditional recipe and it is no related to the “Thavala Adai” , this is “thavala VADAI recipe” . Most of the recipes has only rice and mixture of dal, but this recipe has sago in it, which I liked the best in this vadai. One more thing that tasted out of world was the coconut bits that came here and there. On the whole I love love loved it and enjoyed eating it a lot. It dint drink much oil too. A great tea time snack. That too you can win elder’s heart if you make this for them as snack .
   You can make this in a short cut way too. Do you have left over Adai batter? Then you can soak sago for 2 hours and add it to the adai batter and make this one. Cool right? Now on to this simple recipe, packed with protiens/ dals!

Thavala vadai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 3 hrs soaking time    |  Cook time: 20 mins    |  Makes: 25

Ingredients

Parboiled rice/Idli rice	1/2 cup
Channa dal/ Kadala paruppu	1/4 cup
Toor dal/ Thuvaram paruppu	1/4 cup
Moong dal/ Paasi paruppu	1/4 cup
Urad dal/ Uluntham paruppu	1/4 cup
Sago/ Javarisi	1/4 cup
Red chillies	8
Curry leaves	1 sprig
Coriander leaves, chopped	2 tblsp
Chopped fresh coconut bits	1/4 cup
Asafoetida	1/8 tsp
Salt	As needed

 

Method

1. Soak rice separately and other dals separately and sago separately for 3 hours. First grind red chillies, add rice with little water. Grind to a fine rava consistency batter.
2. Add soaked, drained dal and grind again to a coarse paste.Batter should be thick.
3. Transfer to a mixing bowl and mix soaked drained sago, coriander leaves, curry leaves, asafoetida, coconut and required salt. Heat oil pour this batter using a small ladle.
4. Cook in medium flame until golden in colour(flip once and cook both sides). Drain in paper towel.

Notes

• You can add ginger while grinding for extra flavour.
• Sago can be medium sized ones.
• If you do it with adai batter, make sure the batter is thick.
• Grinding the dal coarsely gives a nice texture to the vadai.

You can serve it with coconut chutney, but believe me, it is great as such as it has coconut in it. Unbelievable delicious!

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