Thavala Vadai | Mixed Dal Vada
Thavala Vadai is a unique and traditional tea-time snack that hails from Tamil Nadu. This flavorful vadai is not just a treat for the taste buds but also a highly nutritious dish, thanks to the combination of four different types of dals (lentils) used in its preparation. The name “Thavala” is an interesting aspect
of this dish—it has a quirky double meaning in Tamil, where it refers to both a frog and a vessel. While the origins of the name remain a mystery, the dish itself is a culinary treasure cherished by South Indian households.Thavala Vadai stands out for its wholesome ingredients and delightful crunch. Traditionally, curd is added to the batter to lend a tangy flavour , but I have skipped this step to avoid excess oiliness during frying. This recipe adds an aromatic twist with the inclusion of mint leaves, enhancing its flavour and giving it a refreshing touch. Its taste and texture are somewhat similar to the classic Adai, but Thavala Vadai is crispier, making it a perfect companion to a hot cup of tea or coffee.
The preparation involves soaking and grinding dals like chana dal, urad dal, toor dal, and moong dal and raw rice and parboiled rice into a coarse batter, which is then spiced with red chilies, fennel seeds,curry leaves, and mint. These ingredients not only add flavour but also pack the dish with protein, fiber, and essential nutrients. Once the batter is ready, it is shaped into small patties and deep-fried to golden perfection.
Whether served as an evening snack, a festival treat, or even a starter for special occasions, Thavala Vadai is sure to win hearts with its crispy exterior, soft interior, and delightful blend of spices. Its versatility and health benefits make it a must-try recipe for anyone looking to explore authentic South Indian cuisine.
Ingredients
Raw rice-1/4 cupParboiled Rice -1/4 cup
Toor dhal-1/4 cup
Bengal gram dhal-1/4 cup
Green gram dhal-1/4 cup
Urud dhal -1/4 cup
Red chillies-8 nos
Small Coconut pieces -1 tbsp
Fennel seeds(Sombu)-1 tbsp
Asafoetida -1/4 tsp
Curry leaves, coriander leaves , mint leaves few chopped finely
Salt to taste
Oil for deep frying
Method
👉Soak all the rice and dhal varieties together except green gram dhal (soak it separately)for 1/2 to 1 hour.👉Grind this dal and rice mixture (after straining the water)along with red chillies, fennel seeds, salt, asafoetida and finally add the soaked green gram dhal at the very end , grind everything to a coarse paste by adding very little water.
👉Now add the curry leaves, coriander leaves and mint leaves and mix everything together and set aside.
👉Heat oil for deep frying in a kadai, take lemon sized balls of the batter and drop them gently into the hot oil and cook them till golden brown colour is attained and the oil stops bubbling.
👉Remove the excess oil from the vadais using a tissue paper.
👉Serve hot with Coconut chutney,coriander chutney or sauce.
Serves-6
Preparation Time-45 mins
Note
✍️If you add curd (2 tbsps)the batter will be a bit watery so use a spoon and put a spoonful of batter randomly into the oil.✍️I usually grind the batter very coarsely to have crunchiness of the dhals.
✍️You can make this vada in masala vada shapes too by making small patties but traditionally it is made in random shapes only.