Thavala Vadai Recipe with Saamai/ Little Millet

Here is one more addition to my millet recipes. I am doing an A-Z Tamil cuisine recipe marathon this month and have been posting regional recipes. Today for the alphabet T, I tried Thavala vadai. These are nothing but deep fried dhal fritters. My mom used to make this vada often, but I never knew the name. Whenever we had adai in our house, this thavala vadai will also make its appearance as the same batter for adai is used to make this vadai. So when I made saamai adai, I just used the batter to make this vadai.

I completely forgot the consistency of the batter to be used, so for my first try, I used a thin batter and the vadas soaked up oil. But still they were so crispy and tasted awesome. But I didn’t want to post it here. I had a batch of the batter in my fridge and so I tried it again with thick batter, and it turned out just like how mom made. We enjoyed it with a cup of coffee. This batter has both little millet and parboiled little millet and the recipe is more or less same as the barnyard millet adai I made earlier this month. The only difference is that, I added grated coconut and red chilly powder instead of chillies. Make sure that the batter is thick so that vada doesn’t become soggy. I have used coriander leaves in the batter. You can use fenugreek, drumstick leaves or any other greens instead to make different vadas.

Ingredients:

Saamai / Little Millet – 1/4 cup

Par Boiled Saamai / Little Millet – 1/4 cup

Urad dhal- 1 tbs

Fenugreek / Vendhayam – 1/4 tsp

Toor Dhal – 1/4 cup

Channa Dhal – 1/4 cup

Moong Dhal – 2 tbs

Cooked Rice – 1/4 cup

Red Chilly Powder -1 1/2 tsp

Grated Coconut – 1/2 cup

Cumin Seeds – 1/2 tsp

Coriander Leaves – 1/4 cup

Onion -1

Salt – to taste

Oil To Deep Fry

Procedure:

Soak the millets, methi seeds and urad dhal overnight.

Soak the dhals separately overnight.

Grind the millets to a smooth batter.

Add the dhals and cooked rice and grind until slightly coarse batter is done.

Add all the batters and salt.

Add chopped coriander leaves, cumin seeds, onion, coconut and mix well.

Heat a pan with oil.

Once hot, drop small ladle full of batter into oil.

Fry until all the sides are brown.

Drain oil and transfer the vadas to plate.

Serve hot with coffee or tea.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Thavala Vadai Recipe

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Ingredients

  

Ingredients

• Saamai / Little Millet – 1/4 cup
• Par Boiled Saamai / Little Millet – 1/4 cup
• Urad dhal- 1 tbs
• Fenugreek / Vendhayam – 1/4 tsp
• Toor Dhal – 1/4 cup
• Channa Dhal – 1/4 cup
• Moong Dhal – 2 tbs
• Cooked Rice – 1/4 cup
• Red Chilly Powder -1 1/2 tsp
• Grated Coconut - 1/2 cup
• Cumin Seeds – 1/2 tsp
• Coriander Leaves - 1/4 cup
• Onion -1
• Salt – to taste
• Oil To Deep Fry

Instructions

 

Procedure

• Soak the millets, methi seeds and urad dhal overnight.
• Soak the dhals separately overnight.
• Grind the millets to a smooth batter.
• Add the dhals and cooked rice and grind until slightly coarse batter is done.
• Add all the batters and salt.
• Add chopped coriander leaves, cumin seeds, onion, coconut and mix well.
• Heat a pan with oil.
• Once hot, drop small ladle full of batter into oil.
• Fry until all the sides are brown.
• Drain oil and transfer the vadas to plate.
• Serve hot with coffee or tea.