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For rainy season, I have plan to cook some
crispy snack as fritter or vada, so I choose to prepare Thavala Vadai with coriander
coconut chutney for combo theme under blogging marathon. Personally, I don’t
like coconut chutney as much imli chutney or coriander chutney. So for a change,
I had added some coriander, green chili, ginger and lemon juice with coconut to
prepare coconut chutney which really enhance the taste of vadai and chutney
both.
crispy snack as fritter or vada, so I choose to prepare Thavala Vadai with coriander
coconut chutney for combo theme under blogging marathon. Personally, I don’t
like coconut chutney as much imli chutney or coriander chutney. So for a change,
I had added some coriander, green chili, ginger and lemon juice with coconut to
prepare coconut chutney which really enhance the taste of vadai and chutney
both.
Thavala Vadai is South Indian snack which prepared
with combo of lentils, grams, rice and sagos which gives interesting taste. For crunchiness, add some coconut chunks and green coriander. You can serve this Thavala
Vadai with simple coconut chutney and tea or coffee as evening snack.
with combo of lentils, grams, rice and sagos which gives interesting taste. For crunchiness, add some coconut chunks and green coriander. You can serve this Thavala
Vadai with simple coconut chutney and tea or coffee as evening snack.
Soaking
Time: 3-4 Hrs
Time: 3-4 Hrs
Preparation time:
15-20 Minutes
15-20 Minutes
Cooking Time:
25 Minutes
25 Minutes
Servings: 16
Vadai
Category: South Indian Cuisine
Vadai
Category: South Indian Cuisine
Recipe
Source: Rak’s Kitchen
Source: Rak’s Kitchen
Ingredients
For Thavala
Vadai
Vadai
1/4 Cup Rice (Parboiled)
2 Tbsp. Yellow Split Gram/ Moong Dal
2 Tbsp. Bengal Gram/ Chana Dal
2 Tbsp. Red Split Gram/ Toor Dal
2 Tbsp. Split Black Gram/ Urad Dal
2 Tbsp. Sago/ Sabudana
4-5 Whole Dried Red Chilies
2 Tbsp. Fresh Coconut, finely chopped
Salt to Taste
1 Tbsp. Green Coriander, finely chopped
4-5 Curry Leaves, chopped
Pinch of Asafoetida/ hing
For
Coriander Coconut Chutney
Coriander Coconut Chutney
1/2 Cup Coconut, Chopped
1/3 Cup Fresh Green Coriander, chopped
1/2 Tsp. Ginger, chopped
1/2 Tsp. Green Chili, chopped
1 Tsp. Lemon Juice
Salt to taste
For Tempering
7-8 Curry Leaves
1/2 Tsp. Split Black Gram/ Urad Dal
1/2 Tsp. Mustard seeds
1 Tsp. Oil
Pictorial
 |
| How to Prepare Thavala Vadai |
 |
| How to Prepare Coriander Coconut Chutney |
Instructions
For Thavala
Vadai
Vadai
Wash and soak the dals, rice and sago separately
for 3-4 hours in water. Grind the rice and whole red chili in mixer till to
semolina consistency. Now add soaked lentils and grams in same jar and mix till
to smooth consistency.
for 3-4 hours in water. Grind the rice and whole red chili in mixer till to
semolina consistency. Now add soaked lentils and grams in same jar and mix till
to smooth consistency.
Keep this mixture in separate bowl. Add soaked
sago, chopped coconut, coriander and curry leaves. Add salt, asafoetida and mix
well.
sago, chopped coconut, coriander and curry leaves. Add salt, asafoetida and mix
well.
Heat the oil in wok on medium flame. Pour spoonful
batter in hot oil and deep fry till to golden. Serve hot thavala vadai with
coriander coconut chutney.
batter in hot oil and deep fry till to golden. Serve hot thavala vadai with
coriander coconut chutney.
For Coriander
Coconut Chutney
Coconut Chutney
Grind the fresh coconut, green coriander,
ginger, green chili, salt and lemon juice together in mixer with little water
till to smooth consistency. Place this mixture in separate bowl.
ginger, green chili, salt and lemon juice together in mixer with little water
till to smooth consistency. Place this mixture in separate bowl.
For tempering, Heat the oil in tadka pan. Add mustard
seeds, curry leaves and urad dal in it. When start crackle, pour tempering in
mixture bowl. Now coriander coconut chutney is ready to serve.
seeds, curry leaves and urad dal in it. When start crackle, pour tempering in
mixture bowl. Now coriander coconut chutney is ready to serve.
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
Never tried this vada. Looks yummy. Will try soon.
Looks yummy! The sago should have given the vadais a nice texture.
must try looks so crispy and yummy
thavala vada looks tempting….
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Thavala vada looks crispy and with that chutney it must be so delicious!
Yummy!!!!! In this kind of weather, I could eat loads of this hot, crispy goodness. Mmmmm
Oh and I like how you've used a coconut shell as the vessel for the chutney. Nice idea. 🙂
Nice one… Looks so crispy and yum
Such a pretty picture – the golden vadais and the fresh green chutney in the coconut shell
Very lovely snack, I can have that right now with the rains showing on us…those sago bits look cute..
very interesting recipe. Must try them.
very nyc and bfuly described recipe 🙂
http://hindustanisakhisaheli.blogspot.com/
wonderful evening snack to sit and munch with a cup of coffee
Omg, vada and chuntey makes a wonderful pair, can have it anytime.
delicious crispy vadai to have with hot tea.
Addition of sago sounds delicious.. Vadas look crispy and yummy!!
delicious, crispy and very tempting vadai!!!
Sowmya
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Looks absolutely delicious…
Addition o sago sounds very interesting and tempting as well.