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Monday, May 7, 2012

Thavala Vadai


  • 1/2 cup raw rice
  • 1/2 cup toor dal
  • 1/2 cup channa dal
  • 1/2 cup urad dal
  • 3 tsp moong dal
  • 4 red chillies
  • 2 green chillies
  • 3 tsp grated coconut
  • 2 sprigs curry leaves
  • 4 tsp chopped coriander leaves
  • oil for deep frying
  • 2 tsp Ginger grated


  • Soak raw rice, toor dal and channa dal, both the chillies together for 4 hours.
  • Drain, grind them together to a coarse batter like adai, without adding water. Soak urad dal separately for 4 hrs.
  • Drain and grind urad dal to a smooth batter without adding water.
  • Soak moongdal for
  • Mix the two batters, moong dal (whole) , salt, hing.
  • Add coconut pieces, coriander leaves to the batter.
  • Add curry leaves, coriander leaves, grated coconut, ginger grated and salt.
  • Take a small ball of the batter and flatten it in hot oil. Deep fry till golden brown on both sides.

Serve with sauce.

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