Thavala Vadai is a festive special fried snack dish prepared with mixed lentils, rice and coconut. This is another delicacy from the Chettinadu cuisine. The cooking steps are very similar to that we do for Masala Vadai (parippu vada) or Medu Vadai (Uzhunnu Vada), but the taste of the snack is different and is well enriched by the presence of coconut.
Ingredients
- Moong dal : ¼ Cup
- Urud dal : ¼ Cup
- Toor dal : ¼ Cup
- Channa dal : ¼ Cup
- Raw rice : ¼ Cup
- Grated coconut : 1 Cup
- Dried red chilly : 8
- Chopped ginger : 1 ½ T -Sp.
- Chopped green chilly : 1
- Asafetida powder
- Curry Leaves
- Salt
- Oil for frying
Method
- Soak all the dals and raw rice about 3 hours, may soak it all together ( I soaked separately for video purpose).
- Keep half of the moong dal separately.
- Drain all the water and keep it in a colander for some time.
- Grind it to a coarse mixture ( do not add water) and keep it in a bowl.
- Then add coconut along with rest of the moong dal, curry leaves, salt, asfoetida, green chilly and ginge;r mix it with hand.
- Keep it for about 30 minutes,
- Heat oil in a pan and shape the vada as you like (it like we do it for uzhunnu vada or parippu vada)
- Gently drop it to the oil (may use a spoon if needed).
- Reduce the heat to, medium and fry it until golden brown (flip it in between).
Tips
- Adjust the quantity of coconut, you may use coconut bits instead of grated coconut .
- Do not add water for grinding.
- Use may use cilantro too if you like the flavor of it.
- Adjust the chilly quantity.
- Resting time of the dough is optional.
