Thavalai vadai is a yummy dhal rice vadai.I was tasting it for the first time and got addicted to it.One of my friend Saradha's mom who is a native of Kovilpatti makes yummy delicious authentic dishes.She came to visit her daughter..Whenever she comes here to tuty ,she passes on yummy dishes to our house too.On her last visit I had been asking her to pass me some yummy and healthy authentic dishes.She remembered it and called me one day to teach me some of the dishes.So nice of her..I adore her love for cooking and a special love for her patience.Even now she keeps trying new recipes!!She had passed many recipes and tips to me which u can find here and there at my blog.Thank U so so much aunty....Just love ur passion!!
This Vadai tastes very different from the other vadais.Those who love adai will definitely love this vadai.This snack is of Chettinad delicacy.It is crispy at the top and soft inside.It is rich in protein and it is a perfect evening snack for the kids.They are easy to make as the shape is not important for this type of Vadai.Whatever shape u make it will taste yummy.Have it super hot...then u will super like the snack
Ingredients
Idli rice / Par boiled rice - 1/2 cup
Urad dhal - 1/4 cup
Thoor dhal - 1/4 cup
Moong dhal - 1/4 cup
Channa dhal - 1/4 cup
Dry Red chillies - 6-8 (adjust to your spice level)
Asafoetida - a pinch
Sago / javarisi - 1/4 cup
Coconut bits or grated coconut - 2 tablespoon
Curry leaves - 10 (finely chopped)
Coriander leaves - 1 tablespoon (finely chopped)
Salt to taste
Oil for deep frying
Method
1. 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.
2. Add soaked, drained dal and grind again to a coarse paste.Batter should be thick.
3. 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.
4. Cook in medium flame until golden in colour(flip once and cook both sides). Drain in paper towel.
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