Thavil vadai is an unique kind of vadai in Tamilnadu. Some people call it as thaval vadai or thavala vadai ,aiming to describe the shape of that vadai (thavil - a musical instrument). This is how we explain in our house, if any one know the proper meaning of the title please let me know:) Moreover this vadai should be made with many lentils and rice, which makes the recipe more interesting.
Recipe source: amma.
Also inspired by : Subbu's kitchen and Kitchen queen. Thank you friends!
black gram (ulunthu / urid dhal) - 1/2 cup
Red gram / thuvaram paruppu / thoor dhal - 1/4 cup
Rice - 1/4 cup
dry red chillies - 3
ginger - 1 inch
shredded coconut - 2 tbsp
asafoetida / hing - a pinch
salt - to taste
oil - to deep fry
Mustard - 1 tsp
Curry leaves- 1 sprig
cilantro - a handful
Grind the urad dhal to fluffy stage, without water.If needed add a tbsp of water. Then take it out. Grind the other dhals and rice without water to a thick and coarse batter along with other ingredients except oil and coconut. Mix with urad dhal batter.
Heat a tsp of oil in a wok and add mustard seeds. As they crackle add the chopped cilantro, curry leaves and pour over the batter. Add the shredded coconut .
Take a lemon size ball of the batter and flatten it slightly. Deep fry it in oil by flipping both sides in medium heat. Don't fry it in high heat. Give ample time to let it cook completely. As soon as the vadai turns mild red , drain oil and take out.
Thavil vadai is ready!
Recipe source: amma.
Also inspired by : Subbu's kitchen and Kitchen queen. Thank you friends!
Ingredients:
Channa dhal (Bengal gram)- 1/2 cupblack gram (ulunthu / urid dhal) - 1/2 cup
Red gram / thuvaram paruppu / thoor dhal - 1/4 cup
Rice - 1/4 cup
dry red chillies - 3
ginger - 1 inch
shredded coconut - 2 tbsp
asafoetida / hing - a pinch
salt - to taste
oil - to deep fry
tempering / tadka:
Oil - 1 tspMustard - 1 tsp
Curry leaves- 1 sprig
cilantro - a handful
Method:
wash and clean the dhal and rice, Soak the urad dhal separately and others together for 2 hours or till soft.Grind the urad dhal to fluffy stage, without water.If needed add a tbsp of water. Then take it out. Grind the other dhals and rice without water to a thick and coarse batter along with other ingredients except oil and coconut. Mix with urad dhal batter.
Heat a tsp of oil in a wok and add mustard seeds. As they crackle add the chopped cilantro, curry leaves and pour over the batter. Add the shredded coconut .
Take a lemon size ball of the batter and flatten it slightly. Deep fry it in oil by flipping both sides in medium heat. Don't fry it in high heat. Give ample time to let it cook completely. As soon as the vadai turns mild red , drain oil and take out.
Thavil vadai is ready!
Serving suggestions:
Serve hot with coconut or cilantro(malli) chutney.
