Thavala Vadai is one the Thanjavur Special evening snack. It is one the most traditional recipe but has become a forgotten recipe now. Thavala vada mixture is made with an equal measure of raw rice, idli rice, toor dal, urad dal, chana dal and moong dal along with spices. The vada mixture is then shaped to small vadas and then shallow fried/deep fried to get crispy golden Thavala Vadai. Coconut chutney is of the best accompaniment for this vada. Since we are shallow-frying these Vadas are healthier with loaded proteins from lentils.
Variations we can bring in to Thavala Vadai:
- Conventionally onion and garlic are not added to Thavala vada. But if we like to add, we can grind the garlic with rest of the ingredients and add onion it to the vada mixture.
- I have shallow-fried the vada, but if you like, you can deep fry the vada till golden and crispy.
- Instead of Raw rice ,we can add 1 measure of barnyard millet or any millets or oats.
- We can also add finely chopped coconut pieces to the prepared vada mixture.
Tips for making Thavala Vada:
- Wash and soak the rice and dals together for atleast 3 hours.
- Based on your spice needs, you can either increase or decrease the red and green chili.
- We first need to grind the chilies, ginger, pepper and cumin with half of the soaked rice and dals to make sure the chilies are finely ground.
- Then add rest of the dal and rice and grind it to coarse paste. Do not add any water.
- While shallow cooking, cover and cook the vada in low flame to make sure the vada is cooked completely and becomes crispy and golden without getting burnt.
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Recipe Card for Thavala Vadai Recipe | Mixed Lentils Fritters:
Thavala Vadai recipe | Mixed Lentils Fritters Recipe
Equipments Needed
- Heavy Bottomed Pan
- Mixing Bowl
- Mixer Grinder
Servings: 12 Vadai
Calories: 136kcal
Thavala Vada is one of the forgotten, traditional evening snack made with rice and mixed lentils. The fritters are shallow fried till they are golden and crispy. Serve with Coconut chutney/kara chutney along with hot tea/coffee! Learn here how to make this Thavala Vada with step by step pictures, instructions and video!
Print Recipe
Ingredients
- ¼ Cup Raw Rice 1 Cup - 250ml
- ¼ Cup Idli Rice / Parboiled Rice
- ¼ Cup Toor Dal (Pigeon pea)
- ¼ Cup Urad Dal
- ¼ Cup Moong dal
- ¼ Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 4 nos Red Chili
- 4 nos Green Chili
- 1 inch Ginger
- Few Curry leaves
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- ½ teaspoon Peppercorns
- ½ teaspoon Cumin Seeds
- 1 teaspoon Salt Adjust as needed
- ¼ Cup Oil For Shallow frying
Instructions
Soaking Rice and Lentils
- Take the raw rice, idli rice, moong dal ,toor dal, urad dal and chana dal in a mixing bowl. Add water and wash the rice and dals thoroughly. Strain the washed water.
- Add fresh water and soak the rice and lentils for 3 hours.
Grinding Vada Batter
- After 3 hours, drain water from soaked rice and dals. Take half of the soaked rice and dals to mixer jar.
- Add red chili, green chili, ginger, asafoetida, pepper, cumin and curry leaves to the mixer jar.
- Grind everything without adding any water till the chilies are nicely ground.
- Now, add the rest of the soaked rice and dals to the mixer jar along with salt.
- Grind everything to a coarse paste without adding any water. Take the vada mixture in a bowl.
Shallow Frying
- Heat Oil in a pan. Take lemon size measure of vada mixture, shape it like a vada.
- Gently place it on the oil. Repeat the same and prepare 4-5 vada.
- Cover the pan and cook the vada in low flame till the bottom layer of the vada becomes golden and crispy.
- Open the lid, flip and cook on the other side. Cook in low flame till all sides turn golden brown and crispy
- Take out the cooked vada and repeat the same for rest of the vada batter.
Serving
- Serve the delicious Thavala Vada with Coconut chutney along with hot tea/coffee!
Video
Nutritional Info
Nutrition Facts
Thavala Vadai recipe | Mixed Lentils Fritters Recipe
Amount Per Serving (2 pc)
Calories 136
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 20g7%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
SOAKING RICE AND LENTILS
- Take the raw rice, idli rice, moong dal ,toor dal, urad dal and chana dal in a mixing bowl. Add water and wash the rice and dals thoroughly. Strain the washed water.
- Add fresh water and soak the rice and lentils for 3 hours.
GRINDING VADA BATTER
- After 3 hours, drain water from soaked rice and dals. Take half of the soaked rice and dals to mixer jar.
- Add red chili, green chili, ginger, asafoetida, pepper, cumin and curry leaves to the mixer jar.
- Grind everything without adding any water till the chilies are nicely ground. Now, add the rest of the soaked rice and dals to the mixer jar along with salt.
- Grind everything to a coarse paste without adding any water.
- Take the vada mixture in a bowl.
SHALLOW FRYING
- Heat Oil in a pan. Take lemon size measure of vada mixture, shape it like a vada.
- Gently place it on the oil. Repeat the same and prepare 4-5 vada.
- Cover the pan and cook the vada in low flame till the bottom layer of the vada becomes golden and crispy.
- Open the lid, flip and cook on the other side.
- Cook in low flame till all sides turn golden brown and crispy.
- Take out the cooked vada and repeat the same for rest of the vada batter.
SERVING
- Serve the delicious Thavala Vada with Coconut chutney along with hot tea/coffee!
