Thavalai vadai


2 cup mixed dals [redgram dal (tur), greengram dal (moong), bengalgram dal (channa dal) and blackgram dal (urad dal)]
1 cup rice
Salt to taste
2 red chillies
Few curry leaves
Finely chopped coriander leaves
1/4 tsp asafoetida
Oil to fry

Soak the dals and rice together for 3 hours minimum. Grind it to a coarse paste with red chillies adding a little water. Heat 2-3 tbsp oil and add curry leaves and asafoetida. Add it to the batter. Add salt, finely chopped coriander leaves and mix well.

Heat oil and when hot, pour in a big spoon full of the batter in the oil. Repeat for more vadas. Fry till golden brown and crisp on both sides.

Serve hot with chutney/sambar.
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Sanghi said...

Mmm.. delicious vada.. will surely try out!

prasu said...

wow.......simple and crispy vadai dear......

SE(Denufood) said...

simple and easy..will need all these vadas in winter with a cup of tea..

Ramya Bala said...

mmm..yummy vada..

Sailaja Damodaran said...

Very healthy

Anupama said...

Been a long long time since I had some of these... you brought back fond memories of this dish... thanks!

meeso said...

Something new... looks and sounds great :)

Divya Vikram said...

Havent checked many of your posts. This vadai looks like it is packed with protein.nice recipe EC.

Padhu said...

It is months since I did vada .Will try this.It will be great for this weather.

Sanjana said...

Hi Suchitra! My first time visiting your blog today. Like you I have a pure vegetarian blog, alough mine is nowhere near as advanced as yours! (I've only just started blogging). Your blog and your recipes are amazing! Looks like I have lots to learn from you! Great job!

Lebouffe said...

Interesting idea :) -Naina

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Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at