Coconut Vada | Thengai Vadai 

Coconut Vada, or Thengai Vada, is a simple yet irresistible unique traditional South Indian snack that combines the natural sweetness of grated coconut with the savoury flavours of a spiced parboiled rice batter. This crispy treat is a popular choice during festivals, family gatherings, or as an accompaniment to an evening cup of tea or coffee. The subtle coconut flavor adds a touch of richness, making it a favorite among coconut lovers.

To prepare Coconut Vada, freshly grated coconut is ground along with parboiled rice, salt and red chilies . The mixture is then mixed with besan flour, curry leaves and coriander leaves and shaped into small patties and fried to a crispy golden brown. The result is a vada that is crunchy on the outside and slightly soft and flavorful on the inside. This unique combination of textures and flavours makes Coconut Vada a delightful snack for any occasion

Ingredients

Grated coconut- 1 full coconut.
Parboiled Rice-250gms
Besan flour-50gms
Red chillies-8 nos

Salt to taste
Asafoetida a pinch

Curry leaves-few

Coriander leaves-few
Oil for frying

Method

👉Wash and soak the parboiled rice for 1/2 hour and drain the water, now in a mixie first grind the rice coarsely then add coconut, red chillies, asafoetida , salt and grind to paste DO NOT ADD WATER.

Ground mixture

👉Now to this paste add besan flour, curry leaves and coriander leaves,mix everything well. Check for salt.

Add besan flour

👉Heat oil for deep frying in a kadai.
👉Make small vadas(patties)out of the mixture and deep fry them until golden brown colour is reached and till the oil stops bubbling.

👉Serve with sauce or pudina chutney.Enjoy.

Total Preparation time-30 mins
Serves -6
Yeild-around 40 vadas

Note

✍️First grind the parboiled rice and then add the coconut .The paste should be slightly coarse then only the vada will be crunchy.
✍️Do not add water for grinding( just sprinkle if you want)
✍️You can add cumin seeds to the mixture.