Thavala Vadai - eatwithindia

Thavala Vadai

A whole meal in itself, this dish is a favourite among mothers in Tamil Nadu , who serve it in the evening when children return from school.

Time: 2 hr 25 min Servings: 4

Prep: 2 hr 0 min Cook: 25 min Ready In: 2 hr 25 min

Soak Bengal gram, red gram and rice together.
Soak green gram and black gram each separately for about an hour to hour and a half.
First, grind the ingredients soaked together with red chillies and salt into a coarse paste.
Then grind black gram dhal into coarse past and mix. Do not grind green gram dhal instead mix the whole Dhal with the paste.
Then add finely chopped coriander, curry leaves, ginger and asafoetida in the batter. Add coconut cut like teeth. Season mustard and mix nicely with the batter. Batter should be loose such that it should be dropped into oil with a ladle.
Preheat oil and depending upon the size of the pan you can fry about 4-5 at a time. The Vadai will be of irregular shape as the batter consistency is loose. The reason that the batter should be loose is because there are all four dhals and the texture varies and if packed tight it will not exhibit its respective flavours.
Fry it golden brown by turning two to three times either sides in oil. Thavala Vadai is ready to be served hot with coconut chutney.

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