Go Back
+ servings
Print Recipe
0 from 0 votes

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.
Prep Time10 mins
Cook Time20 mins
Soaking time3 hrs
Total Time3 hrs 30 mins
Course: Snack
Cuisine: Indian
Servings: 25


  • 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


  • 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.


  • 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.