Tuesday 18 March 2014

Thavala Vadai Recipe/Thavala Vadai/Mixed Dal Vadai/How to Thaval Vadai with Step by Step Photos

Thavala vadai is an authentic and traditional prepared in Tamil Nadu. It is made with four different types of dals along with rice, coconut, chillies and ginger. It is a delectable and addictive tea time snack. Check out other different types of vadais here and other  interesting Starters/EveningSnacks/Appetizers here.

Here’s how to make Thavala Vadai with step by step photos…
Raw rice
½ cup
Thoor dal/Thuvaram paruppu
½ cup
Chana dal/Kadalai paruppu
½ cup
Urad dal/Ullutham paruppu
½ cup
Moong dal/Paasi paruppu
½ cup
Dry red chillies
Green chillies
1 inch piece finely chopped
Coconut [grated/chopped]
1/3 cup
One big pinch
Cilantro/Coriander leaves
3 tbsp finely chopped
Curry leaves
8-10 finely chopped
Mustard seeds
½ tsp
For frying
Preparation time: 20 minutes                            Recipe Category: Starter/Evening Snack
Cooking time: 20 minutes                                    Recipe Cuisine: Tamil Nadu, India
Makes: 35 to 40

Wash and soak rice, thoordal, chana dal together for about 4 hours.  In another bowl wash and soak moong dal for 4 hours. Similarly in another bowl wash and soak urad dal for 4 hours.
Bowl 1: thoor dal + chana dal + rice
Bowl 2: moong dal
Bowl 3: Urad dal
Soak all of them for 4 hours

Wash the dals in the respective bowl and keep them ready for grinding.

Grind the rice, thoordal and chana dal along with red chillies, green chillies and salt in a mixer to a coarse paste. Transfer it to a bowl and keep it aside.

Now grind the urad dal to a smooth paste and transfer it to the same bowl.

Drain the water from the moong dal completely and add it to the same bowl. Mix all them really well.

Add the grated coconut, chopped cilantro, ginger, curry leaves, asafoetida and mix thoroughly.

Heat ½ tsp of oil and splutter mustard seeds, add the mustard seeds to the dal mixture and mix well.

Heat oil in a kadai to make the vadais. When oil is hot, scoop dal mixture in a big spoon or with your fingers and drop it in the oil.

Cook on medium flame until golden brown in colour. Make sure you cook them evenly on all the sides. Drain it on paper towel.

Delicious, crispy and yummy Thavala Vadai is ready to be enjoyed. Serve them hot as such or with coconut chutney or cilantro chutney.

Thank you all for visiting my blog, please come back again for more delicious, crispy and heavenly tasting evening snacks.

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  1. bookmarked it.. vadai looks so good.

  2. Authentic 1.. never tasted them..... looks good..

  3. Yummy and crunchy tea time snack...

  4. The vada's look just too perfect :) Perfect with hot coffee !!

  5. really surprised by the name thavala vada ...I tried it once without knowing the correct recipe n called it as mixed vada:) now bookmarking ..will try it soon

  6. Just too good...so crunchy and delicious.. Bookmarked as well..

  7. Lovely crunchy vadai. Looks perfect..

  8. Crispy and tasty vada....... Perfect snack!!

  9. Would love to munch it over tea...they looks so crisp and crunchy

  10. Your vadais are tempting and reminding me that its been a while i havent prepared them.

  11. Looks crispy and delicious. Very tempting.

  12. This type of vada is new to me.....so crunchy and yummy and a perfect snack :)

  13. i have eaten it in marriages n roadside shops .First time seeing the recipe ..will be tryin it soon.crispy vadas.

  14. Perfect snack! Looks so crispy and yummy dear!

  15. Perfect tea time snack..loos so crispy and tasty....

  16. oh... i feel like having a cup of hot chai with these vadais right now... yumm....

  17. Healthy vadais! Our favourite!

  18. The name doesn't ring the bell. What's obvious is the wonderful and crispy vadai.

  19. Thavala vadai looks superb Priya :) Wish I had some :)

  20. Thavala vadai looks delicious Priya, love to have with my tea.

  21. wow ..this is a new Vadai .yemmy must give a try,,

  22. Tempting Vadais ! I'm sure they wud've been real delicious !

  23. Looks very yummy, reminds me of muthiya...


Hello everybody,
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Priya Anandakumar