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Thavala vadai recipe | South Indian snacks

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thavala-vadai-recipe
Easy 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 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

Thavala vadai recipe

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

Easy 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.
Thavala vadai recipe

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. 1-thavala-vadai

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

    3. 2-thavala-vadai

  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. 3-thavala-vadai-recipe

  4. Cook in medium flame until golden in colour(flip once and cook both sides). Drain in paper towel.

    5. 4-thavala-vadai-recipe

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

  38. 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.

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