Thavalai vadai recipe

Thavalai vadai is crispy outside and soft inside this makes it tasty. Thavalai vadai can stay fresh for 2 days. its not that spicy and kids will love it. It takes about 10 minutes cook.

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Raw rice - 1 cup
  2. Split Bengal gram - 1/2 cup
  3. Pigeon pea - 1/2 cup
  4. Black gram - 1/4 cup
  5. Spit green gram - 1/4 cup
  6. Dry chili - 3
  7. Chopped Coconut pieces - little
  8. Mustard seed - 1 teaspoon (tsp.)
  9. Oil - to deep fry
  10. Salt - as needed

PREPARATION:

  1. Soak rice + split bengal gram + pigeon pea in water.
  2. Soak black gram in water separately.
  3. Soak split green gram separately in water.
  4. Once all these ingredients soaked well (takes about 2 to 3 hours). Drain all the liquid.
  5. Now grind coarsely rice + split bengal gram + pigeon pea + dry chili without any water like you do for masala vadai.
  6. Grind black gram to thick batter like you do for idly.
  7. In a bowl add green gram, coarsely ground ingredients, black gram batter, coconut pices, salt as needed.
  8. In a pan heat oil add mustard seeds. Once they stop splatting add to the ingredients in the bowl. Mix this well.
  9. Heat oil in pan. Now make (vadai) small balls out of the batter. Flatten the balls and deep fry them to golden brown and serve.

NOTES:

  1. Finely chopped coconut must be used.
  2. Add the split green gram soaked as it is do not grind them.



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