Thursday, August 8, 2013

Thavalai vadai / Rice and Dals Fritters

To soak 
Raw rice-1/4cup
Boiled rice-1/4cup
Thoor dal-1/4 cup
Channa dal-1/4 cup
Urad dal-1/4 cup
To grind initially
Red chillies-3
Green chillies-2
To temper
Coconut oil-1tabelespoon
Mustard seeds-1/2teaspoon
Urad dal-1teaspoon
To add in the batter  
Few curry leaves
Chopped ginger-1/2teaspoon
Coconut bits-2 tablespoon
Chopped green chilly-1
Soaked split moong dal-1/8cup

Oil to deep fry

Wash and soak the rices together for 2 hours.
Wash and soak thoor dal and channa dal together for 2 hours.
Wash and soak urad dal separately for 2 hours.
Wash and soak split moong dal separately for 2 hours.
Take the red chilies, green chillies, hing and salt in a mixer or food processor and grind it coarsely.
Then add soaked rice (without water), grind it coarsely.
Add the soaked thoor dal-channa dal, grind everything to a coarse paste, and keep it aside.
Grind the urad dal separately to a nice smooth bateer (with little water) as we do for urad vada batter. 

Take the rice-dal batter, urad dal batter, chopped coconut-ginger-green chillies-curry leaves in a bowl.
Make the tempering with given ingredients and pour it in the bowl.
Add the soaked split moong dal as well.
Mix everything well, close the bowl and keep it aside for 10 minutes. 
Heat enough oil to deep fry the vadas.
Take a spoon full of batter, and deep fry it until golden brown.
Crispy and spicy thavala vadai is ready to serve. Serve hot with coconut chutney as a tea time snack.

Recipe Source : here


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