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Thavala vadai recipe | South Indian snacks

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thavala-vadai-recipe
Thavala vadai recipe (step by step pictures) with rice and mixed lentils and a magic ingredient – Sago to make it more attractive, soft and tastier.

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 is 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 family’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!
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thavala-vadai-recipe
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Thavala vadai recipe

Thavala vadai recipe (step by step pictures) with rice and mixed lentils and a magic ingredient - Sago to make it more attractive, soft and tastier.
Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Soaking time 3 hours
Total Time 3 hours 30 minutes
Servings 25
Cup measurements

Ingredients

  • 1/2 cup Parboiled rice/Idli rice
  • 1/4 cup Chana 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
  • 8 Red chillies
  • 1 sprig Curry leaves
  • 2 tbsp Coriander leaves chopped
  • 1/4 cup Chopped fresh coconut bits
  • 1/8 tsp Asafoetida
  • Salt - As needed

Instructions

  • 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.
  • Add soaked, drained dal and grind again to a coarse paste.Batter should be thick.
  • 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.
  • 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 or small 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.

Thavala vadai 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.grind rice
    2. Add soaked, drained dal and grind again to a coarse paste.Batter should be thick.grind
    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.fry
    4. Cook in medium flame until golden in colour (flip once and cook both sides). Drain in paper towel.drain

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!
தவல வடை

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Comments

  20. radha

    Make it slightly differently. Sago is not added. And the batter is semi-solid and poured into the oil to form a round vada in the oil. Follow the Samaitha Paar recipe. This is simpler and am sure as tasty/tastier and less greasy too.

    Reply

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