thavala vadai recipe /mixed dal vadai

Fairly most of us will be habitually making ulundhu vadai and paruppu vadai mostly for all the important accassions or even as usual snack. This thavala vadai recipe is a traditional item that has lost its sheen till now it is not as popular as other vadai’s. Its is filled with protein and balance of ingredients added makes it a complete food. Many people make it differently with measurement variations the outcome will also be upto it. Always grind it coarsely to get that perfect feel of vadai. Some add soaked sabudana when mixing the batter and then fry it in oil. You can very well shallow fry this make it as adai like with less oil. But as the name suggests I feel it should be fried

to make a perfect vadai. Even you can add some chopped onions to it. This thavala vadai recipe is crispy on the outside and soft in the inside. We have to just pinch off the batter flatten and drop into oil as this vadai don’t require any regular shape. If you feel that you does not like to add equal amount of urad dal can reduce it to half the quantity. A good amount of soaking time gives a excellent textured vadai. Along with red chillies add a green chilli if you like the spiciness of green chillies. Do try this tavala vadai for a evening snack with a spicy chutney.

Other varieties:

chettinad special kalkandu vadai / sweet medu vadai

salem thattu vadai set recipe /marudhuskitchen

how to make maravalli kilangu vadai (kizhangu)/tapioca vadai

south indian ulundu vadai recipe /medu vadai

thavala vadai recipe /mixed dal vadai

INGREDIENTS:

Thuvaram paruppu/toor dal – 1 cup
Moong dal/pasiparuppu – 1 cup
Raw rice /pacharisi – 1cup
Ulundhu/urad dal – 1 cup
Kadala paruppu /bengal gram dal – 1 cup
Dried red chillies/kaindha milagai – 10 -12
Grated coconut – 3/4 cup
Rock salt as needed
Mustard seeds – 1/2 tsp
Some curry leaves
Asafoetida /perungayam- 1 tsp
Oil to fry

METHOD:

1.Take all the measured dal and rice wash it and soak with red chillies for 2-3 hours.
2.After soaking drain the paruppu and rice mixture well.

3.Put this in a mixer jar with needed salt and hing.
4.Grind it little coarsely without adding water.
5.Bring to a consistency as shown.
6.Let it marinate for an hour.
7.Now keep a pan with a tsp of oil add mustard to splutter.
8.Add some curry leaves then grated coconut switch off.
9.Mix this with the batter.

10.You must now add little water to bring to dropping consistency as shown.
11.Heat oil in a kadai when it is hot pinch off batter flatten a little and drop in.
12.cook at medium flame till its well cooked and golden take out in a tissue.

thavala vadai recipe /mixed dal vadai

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Total Time 4 hours hrs 25 minutes mins

Course Lunch, sidedish, Snack

Cuisine Indian, SouthIndian

Servings 8

Ingredients

  

• Thuvaram paruppu/toor dal - 1 cup

• Moong dal/pasiparuppu - 1 cup

• Raw rice /pacharisi - 1cup

• Kadala paruppu /bengal gram dal - 1 cup

• Ulundhu/urad dal - 1 cup

• Dried red chillies/kaindha milagai - 10 -12

• Grated coconut - 3/4 cup

• Rock salt as needed

• Mustard seeds - 1/2 tsp

• Some curry leaves

• Asafoetida /perungayam- 1 tsp

• Oil to fry

Instructions

 

• Take all the measured dal and rice wash it and soak with red chillies for 2-3 hours.

  2.After soaking drain the paruppu and rice mixture well.

  3.Put this in a mixer jar with needed salt and hing.

  4.Grind it little coarsely without adding water.

  5.Bring to a consistency as shown.

  Let it marinate for an hour.

  6.Now keep a pan with a tsp of oil add mustard to splutter.

  7.Add some curry leaves then grated coconut switch off.

  8.Mix this with the batter.

  9.You must now add little water to bring to dropping consistency as shown.

  10.Heat oil in a kadai when it is hot pinch off batter flatten a little and drop in.

  11.cook at medium flame till its well cooked and golden take out in a tissue.
  

Notes

1. The shape of this vadai may not be perfect its crunchy outside and soft inside.
2. Always cook in medium flame so that it is cooked from inside.
3. Some time they add onions and many add sabudana in this thavala vadai.
4. This should be ground coarsely.
5. Soaking time is important to get great results.

Keyword forlunch, fritter, sidedish, snacks, vadai