Thavalai vadai recipe
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Thavalai vadai is crispy outside and soft inside this makes it tasty. Thavalai vadai can stay fresh for 2 days. its not that spicy and kids will love it. It takes about 10 minutes cook.
By indiantamilrecipe.com |
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INGREDIENTS:
- Raw rice - 1 cup
- Split Bengal gram - 1/2 cup
- Pigeon pea - 1/2 cup
- Black gram - 1/4 cup
- Spit green gram - 1/4 cup
- Dry chili - 3
- Chopped Coconut pieces - little
- Mustard seed - 1 teaspoon (tsp.)
- Oil - to deep fry
- Salt - as needed
PREPARATION:
- Soak rice + split bengal gram + pigeon pea in water.
- Soak black gram in water separately.
- Soak split green gram separately in water.
- Once all these ingredients soaked well (takes about 2 to 3 hours). Drain all the liquid.
- Now grind coarsely rice + split bengal gram + pigeon pea + dry chili without any water like you do for masala vadai.
- Grind black gram to thick batter like you do for idly.
- In a bowl add green gram, coarsely ground ingredients, black gram batter, coconut pices, salt as needed.
- In a pan heat oil add mustard seeds. Once they stop splatting add to the ingredients in the bowl. Mix this well.
- Heat oil in pan. Now make (vadai) small balls out of the batter. Flatten the balls and deep fry them to golden brown and serve.
NOTES:
- Finely chopped coconut must be used.
- Add the split green gram soaked as it is do not grind them.
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