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!
Thavala vadai recipe
Ingredients
- ½ cup Parboiled rice/Idli rice
- ¼ cup Chana dal/ Kadala paruppu
- ¼ cup Toor dal/ Thuvaram paruppu
- ¼ cup Moong dal/ Paasi paruppu
- ¼ cup Urad dal/ Uluntham paruppu
- ¼ cup Sago/ Javarisi
- 8 Red chillies
- 1 sprig Curry leaves
- 2 tablespoon Coriander leaves chopped
- ¼ cup Chopped fresh coconut bits
- ⅛ teaspoon 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:
-
- 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.
- 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.
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!
looks super crisp. Adding sago is new to me. will try once
Crispy and nice snack.
Vadas look really tempting! Lovely recipe dear..
Cheers!
Vani
Ongoing Event: Love Lock With Juices & Milkshakes
Looks very tempting!
Looks very crispy and yumm..
I have heard of this vadai. Amma always talks about it, I will try it too. Thanks for sharing.
super delicious
Loved this recipe. I am bookmarking this 🙂
Crispy and yummy looking vadai…
Crispy and crunchy nice vadas. Just mouthwatering…..Bookmarked.
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http://sanolisrecipes.blogspot.com
Adding javvarisi to the adai batter is new in this recipe. Makes a nice evening snack with tea. Nice recipe Raji.
Omg what a coincidence. I too tried this recently and waiting to post the recipe. Adding sago is a nice idea. Hope ur enjoying with ur in laws. nice presentation
I can't stop myself even after having 5-6 of these crispy vadais. nice recipe
wow..with adai batter…neat idea..will try it soon..
Crispy n delicious vada, adding sago is anice twist. Surely will try when make adai next time.
great one 🙂
Very Tempting Raks, Will try for sure
I too tried that recipe of hers and it is waiting in my drafts. Lovely presentation.
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.
wow so yummy ones.. hv not tried it..its time for these crispies..
Very nice raji………… its looks yummy
Quite addictive vadais, love the addition of sago here.
Very crispy and yummy looking vadais ! I am tempted to pick one!
We make thavala Dosai/Adai, Vadai is very new to me!!! Looks Delicious and healthy with all the dal in it!!!!
New recipe and vadai looks crispy.
looks very crispy and delicious
Adding Sago… Different Vadai… Love the crispy….
http://recipe-excavator.blogspot.com
Crispy and perfect, tempting teatime snack
mouthwatering!
That looks so delicious! I am drooling!
Looks so delicious
OmG…this is too good!!! Thanks for sharing 🙂
THANKYOU FOR SHArING THIS RECEIPE by seeing only its so delicious i will surely try
Thanks Raji for sharing this recipe.It is absolutely a delicious snack.
yummy vadas.
crispy n yummy snack…vada looks too tempting…thanks for sharing..will try it sometime 🙂
Spicy Treats
Never heard of it, I am bookmarking this one, thanks Raks!
I love these. Bookmarking them.
This was perfect for a rainy Sunday breakfast. Thank you Raji for this recipe, nice variation with the addition of sago. Have mentioned it in my blog post.
http://mygastronomicworld.blogspot.in/2012/07/sunday-morning-breakfast-vadai.html
Just curious why is it called Thavala?
Doesn't Thavala mean frog in South India?
Very delicious and obviously nutritious too.Tasted long back in Madurai when I was there onmy official posting.
I have one doubt. Can I Gring this in grinder as am making for larger quantities.?