Thavala Vadai

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Recipe for Chettinad Thavala Vadai

Chettinad Thavala Vadai is a delightful South Indian snack that perfectly blends tradition with irresistible flavors. Made with a mix of lentils, rice, and aromatic spices, this crispy, golden vadai is not just a treat for your taste buds but also a wholesome protein-packed indulgence. The addition of coconut, fennel, and fresh herbs brings out the essence of Chettinad cuisine, known for its bold and vibrant flavors.

Whether you're looking for a tea-time snack, a festive appetizer, or a savory treat for any occasion, Chettinad Thavala Vadai delivers a perfect crunch with every bite. Pair it with coconut or mint-coriander chutney, and enjoy a burst of authentic South Indian flavors in your kitchen!

Ingredients:

  • Channa dhal - 1/2 cup
  • Thuvar dhal - 1/2 cup
  • Moong dhal - 1/2 cup
  • Urad dhal - 1/4 cup
  • Raw rice - 1/4 cup
  • Coconut - shredded, 2-3 tablespoons (you could toast it lightly for added flavor)
  • Red chilies - 2, finely chopped ( for less spice add 1)
  • Fennel seeds - 1 tsp
              Add without grinding
  • Moong dhal - 1/8 cup (to soak and add without grinding)
  • Sago (Sabudana) - slightly less than 1/4 cup, soaked separately
  • Coriander leaves - a handful, chopped
  • Curry leaves - a few, chopped (adds authentic flavor)
  • Ginger - 1/2 inch piece, finely chopped


  •          seasoning
  • Mustard seeds - 1 tsp
  • Asafoetida (hing) - a pinch (for added aroma and digestive aid)
  • Salt - to taste

  • Oil - for frying and tempering

Instructions:

  1. Soak and Grind:

    • Soak the channa, thuvar, moong, urad dhal, and rice for 3-4 hours.
    • Drain and coarsely grind them together with Red chili, fennel seeds, and salt. The consistency should be thicker than the dosa batter, retaining a bit of texture for added crunch.
    • Add the shredded coconut and mix well.

  2. Add Extra Ingredients:

    • To the ground batter, add the soaked moong dhal, soaked sago, chopped coriander, curry leaves, ginger, and green chilies (optional for extra spice).
    • Season with salt.

  3. Temper the Batter:

    • In a small pan, heat 2 tsp oil. Add mustard seeds and a pinch of asafoetida. When the mustard seeds pop, add this tempering to the batter and mix well.

  4. Fry the Vadai:

    • Heat oil in a pan or kadai for deep frying. When the oil is hot, scoop a small portion of the batter using a ladle or your hand, shaping it into a small patty.
    • Carefully slide the batter into the hot oil.
    • Fry on medium heat until golden brown and crispy on both sides. Flip gently to cook evenly.

  5. Serve:

    • Once golden and crispy, remove the vadai from the oil, allowing excess oil to drain on paper towels.
    • Serve hot with coconut chutney or mint-coriander chutney for an added burst of flavor!

Tips:

  • Adding a pinch of fennel seeds to the batter can enhance flavor and aroma.
  • For a bit of crunch, try adding a few tablespoons of finely chopped onion or shredded carrots to the batter before frying.
  • To make this a healthier version, you could shape them into small patties and shallow-fry or air-fry instead of deep frying.

Enjoy your delicious and protein-packed Chettinad Thavala Vadai!








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