Thavalai Vadai is a Chettinad delicacy. It is a crispy evening snack served with coffee or tea. The outer layer is crispy and inner layer is soft. It is not a regular Vada. You can make it flat or round or oblong or make it as a Bonda Balls. Generally it is served with Coconut Chutney.
Chana Dal – ½ cup
Tur Dal – ¼ cup
Moong Dal – ¼ cup
Urad Dal – ¼ cup
Rice – ¼ cup
Red Chillies – 2
Asafoetida – one inch
Green Chillies (finely chopped) – 2
Grated Ginger – 1 tsp
Grated Coconut or finely cut Coconut Pieces – 1/3 cup
Finely Chopped Curry Leaves – from 2 twigs
Onion -1 (finely chopped)
Salt – to taste
Finely Chopped Coriander Leaves – 3 tbsp
Oil – 1 tsp
Mustard Seeds – 1 tsp
Curry Leaves – from 1 twig
Oil for deep frying
Soak Moong Dal separately for 2 to 3 hours. Soak separately all other ingredients Dals under Group 1 together for 2 to 3 hours.
Wash and drain the water away.
Grind all of them together (except Moong Dal) with Red Chillies and Asafoetida for 20 to 30 seconds to a coarse paste.
Transfer it to a mixing bowl. Add all the ingredients from Group 3.
Heat the Oil in a pan. Add Mustard Seed and allow it to crackle. Add Curry Leaves.
Stir and transfer them to the Vada mixture above.
Mix all of them well.
In a Kadai, heat the Oil for frying the Vadas.
Take lemon sized ball from the Vada mixture. Press it gently to give the Vada shape. Drop them gently into the boiling Oil.
Fry them till it turns golden brown.
I made some of them in Bonda shape also.
Serve hot the Thavalai Vadai with Coconut Chutney.