Thurdhal - 1/2 cup
Urdhal - 1/2 Cup
Channadhal - 1/2 cup
Parboiled rice - 3/4 cup
Ginger - 1 piece
Green chillies - 3
Grated Cocunut - 1 teaspoon
Oil - for Frying vadai
Salt - To taste

For Grinding:
Red chillies - 3
Hing - A pinch

For Seasoning:
Oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Curry leaves - few


  • Soak the dhals and rice in water for 1 hour
  • Filter the water from the dhals and grind the dhals along with red chillies,hing and salt
  • The dough should not be soft. Finely chop the ginger and green chillies
  • In the pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter and add the chopped ginger and green chillies and curry leaves and fry for a while and add these to the dough along with grated cocunut
  • Heat the oil in the pan and test the oil by adding a pinch of dough and when the dough rises up immediately then the oil is ready
  • Make small patties of the dough and drop it into the oil and fry it till the vadai becomes crisp
  • Keep the crispy vadai in a tissue paper to avoid excess oil.
  • Now the tasty Thavala vadai is ready to eat

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  1. This is very nice. A slightly healthier option we would take at home is to grind this into a thick coarse paste, and pat it into thick adais, before cooking on a hot griddle; like a regular adai. Slightly smaller discs, though.