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Thavala vadai
Mixed dal and rice fritters
தவலை வடை: coarse Thanjavur vadai of mixed dals and rice with coconut bits and black pepper (plus 2 hours soaking)
Thavala vadai belongs to the old Brahmin kitchens of Thanjavur and Kumbakonam, where it is fried for the afternoon 'tiffin' or for guests on festival days. Four dals and a little rice are ground coarse with pepper, then studded with tiny coconut cubes, so each vadai is rough and pebbly outside and soft and nutty within. The usual mistake is grinding it as smooth as medu vada batter; thavala vadai wants a gritty, semolina-like texture, so keep the grinder on pulse. Chef's tip: shape them small and thick with a dent in the middle using your thumb, so the centre cooks through before the outside darkens.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
To grind and mix
- 1 tsp black peppercorns
- 3 tbsp fresh coconutcut in tiny cubes
- 12 curry leaveschopped
- 1 tsp salt
For frying
- 3 ¼ cups groundnut or sunflower oil
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What you'll need
Spices & pantry
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Method
0/7 doneStep 2: Grind with 3 dried red chillies and 1 tsp black peppercorns in short pulses, adding no water or at most a tablespoon, to a coarse, gritty dough.
5 minStep 3: Mix in 3 tbsp fresh coconut, 12 curry leaves, ¼ tsp gluten-free asafoetida (hing) and 1 tsp salt. A pinch pressed between fingers should feel like damp coarse semolina.
3 minStep 4: Pour 3 ¼ cups groundnut or sunflower oil into a heavy kadai or deep pan, no more than a third of its depth, and heat over medium-high to 175–350°F. No thermometer? Drop in a small cube of bread: it should sizzle at once and turn golden in about 40 seconds. Keep a lid and a dry tray nearby and never leave the hot oil unattended.
8 minStep 5: Shape walnut-sized balls, flatten slightly and press a dent in the middle with your thumb. Fry 5–6 at a time.
3 minStep 6: Fry over medium heat, turning, until deep golden and very crisp, about 5 minutes. Lower the heat a little if they brown in under 3 minutes, or the centres stay raw.
15 minStep 7: Drain on kitchen paper and serve warm with coconut chutney or just as they are with coffee.
1 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 12 g
- Carbs
- 36 g
- Fat
- 15 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thavala vadai take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of raw rice?
- Any long-grain rice, same amount.
- What can I use instead of toor dal?
- Red lentils (masoor dal) (cook 10 minutes less).
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