THAVALA VADAI RECIPE

 
   This thavala vadai recipe is also one of the recipe my In-laws shared me, they saw this recipe in a cookery show by Mrs. Revathi Shanmugam. Before going to the recipe, I disclaim, this may not be a traditional recipe and it is no related to the “Thavala Adai” , this is “thavala VADAI recipe” . Most of the recipes has only rice and mixture of dal, but this recipe has sago in it, which I liked the best in this vadai. One more thing that tasted out of world was the coconut bits that came here and there. On the whole I love love loved it and enjoyed eating it a lot. It dint drink much oil too. A great tea time snack. That too you can win elder’s heart if you make this for them as snack .
   You can make this in a short cut way too. Do you have left over Adai batter? Then you can soak sago for 2 hours and add it to the adai batter and make this one. Cool right? Now on to this simple recipe, packed with protiens/ dals!

Ingredients(makes 25-30 pieces)

Parboiled rice/Idli rice	1/2 cup
Channa dal/ Kadala paruppu	1/4 cup
Toor dal/ Thuvaram paruppu	1/4 cup
Moong dal/ Paasi paruppu	1/4 cup
Urad dal/ Uluntham paruppu	1/4 cup
Sago/ Javarisi	1/4 cup
Red chillies	8
Curry leaves	1 sprig
Coriander leaves, chopped	2 tblsp
Chopped fresh coconut bits	1/4 cup
Asafoetida	1/8 tsp
Salt	As needed

 

Method

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. Add soaked, drained dal and grind again to a coarse paste.Batter should be thick. 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. Cook in medium flame until golden in colour(flip once and cook both sides). Drain in paper towel.

     You can serve it with coconut chutney, but believe me, it is great as such as it has coconut in it. Unbelievable delicious!

Notes

You can add ginger while grinding for extra flavour. Sago can be medium sized ones. If you do it with adai batter, make sure the batter is thick. Grinding the dal coarsely gives a nice texture to the vadai.

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