Hi All,How are you? Today we are going to cook a traditional item. It is famous in southern parts of Tamilnadu especially in Madurai and Thirunelveli. In olden days, say some 40,50 years ago, the newly weded couple were welcomed with this Thavalai vadai and wheat Halva, prepared by the MIL of the bridegroom. It was a tradition to welcome the bridegroom with thavalai vadai! My mother often cooked this item for evening tiffin, especially on Sundays. The thavalai vadai, vellai appam and kara vadai are Madurai's famous snack items. Now we are going to see how to prepare Thavalai vadai!
Ingredients: with this you can cook for 4 to 6 people.
Parboiled rice One Cup
Raw rice One cup
Thur Dhal 1/2 cup
Bengal gram 1/2 cup
Urad dhal 1/4 cup
Red chillies 3,4 numbers according to your taste
green chillies for grinding 2 and one green chilly to be cut into small pieces. Remove the seeds from the chillies.
ginger one inch piece cut into small pieces
Asafoetida powder one full teaspoon or a piece of solid soaked in water
Salt to your taste
coconut pieces chopped finely into small pieces two table spoons
Cooking Oil for frying
Mung dhal 1/4 cup clean it and soak it before grinding started
Tempering
Coconut oil 2 teaspoons
Mustard seeds,
Splitted urad dhal each one teaspoon
Curry leaves
Coriander leaves chopped finely
Clean and soak the rice separately. Clean the dhals and soak them also separately. Soak urad dhal separately. Soak them for 3, 4 hours. If you want it in evening then soak them 9.00AM in the morning and grind them at 2-00 PM. So you can make Thavalai vadai about 3-00PM or 3-30 PM.
After soaking for 3 or 4 hours filter the extra water from the rice. Put Red chillies+green chillies+salt +asafoetida in a mixie jar. Grind them into pieces. After that add the rice and grind it coursely. Now add the dhals after removing excess water. Grind it till the dhals are coarsely grinded. Remove the batter and change to a bowl and keep it aside. The batter should not be so thick or so thin. Now remove the excess water from the soaked urad dhal and grind it in the same jar. Grind the dhal till the bubbles come out. Then remove the batter from the mixie jar and add the batter to the already grinded rice+dhal batter.
Now heat a kadai in a stove and pour 2 teaspoons of coconut oil. Add mustard seeds, urad dhal, finely chopped green chilly and ginger and curry leaves. Remove them from the heat and pour into the batter. Now add the already soaked Mung dhal after removing the water. Before adding it drain it for 5 minutes. Add finely chopped coriander leaves. Mix them all very well with a spatula. Keep it for 5 to 10 minutes. The batter should be in dropping consistency.
Now heat a kadai and pour the required amount of cooking oil to deep fry the thavalai vadai! When the oil started to hot bring down the flame in to medium heat and drop the thavalai vadai batter with the help of a scoop spoon. Any medium sized spoon will be helpful. Deep fry it till it is golden brown. Enjoy your thavalai vadai with coconut chutney.
Ingredients: with this you can cook for 4 to 6 people.
Parboiled rice One Cup
Raw rice One cup
Thur Dhal 1/2 cup
Bengal gram 1/2 cup
Urad dhal 1/4 cup
Red chillies 3,4 numbers according to your taste
green chillies for grinding 2 and one green chilly to be cut into small pieces. Remove the seeds from the chillies.
ginger one inch piece cut into small pieces
Asafoetida powder one full teaspoon or a piece of solid soaked in water
Salt to your taste
coconut pieces chopped finely into small pieces two table spoons
Cooking Oil for frying
Mung dhal 1/4 cup clean it and soak it before grinding started
Tempering
Coconut oil 2 teaspoons
Mustard seeds,
Splitted urad dhal each one teaspoon
Curry leaves
Coriander leaves chopped finely
Clean and soak the rice separately. Clean the dhals and soak them also separately. Soak urad dhal separately. Soak them for 3, 4 hours. If you want it in evening then soak them 9.00AM in the morning and grind them at 2-00 PM. So you can make Thavalai vadai about 3-00PM or 3-30 PM.
After soaking for 3 or 4 hours filter the extra water from the rice. Put Red chillies+green chillies+salt +asafoetida in a mixie jar. Grind them into pieces. After that add the rice and grind it coursely. Now add the dhals after removing excess water. Grind it till the dhals are coarsely grinded. Remove the batter and change to a bowl and keep it aside. The batter should not be so thick or so thin. Now remove the excess water from the soaked urad dhal and grind it in the same jar. Grind the dhal till the bubbles come out. Then remove the batter from the mixie jar and add the batter to the already grinded rice+dhal batter.
Now heat a kadai in a stove and pour 2 teaspoons of coconut oil. Add mustard seeds, urad dhal, finely chopped green chilly and ginger and curry leaves. Remove them from the heat and pour into the batter. Now add the already soaked Mung dhal after removing the water. Before adding it drain it for 5 minutes. Add finely chopped coriander leaves. Mix them all very well with a spatula. Keep it for 5 to 10 minutes. The batter should be in dropping consistency.
Now heat a kadai and pour the required amount of cooking oil to deep fry the thavalai vadai! When the oil started to hot bring down the flame in to medium heat and drop the thavalai vadai batter with the help of a scoop spoon. Any medium sized spoon will be helpful. Deep fry it till it is golden brown. Enjoy your thavalai vadai with coconut chutney.
