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Sunday, 15 March 2015

Thavala Vadai

THAVALA VADAI
Shared by : Chitra Lalitha
Boiled rice 1/2 cup
Moong dal 1/4 cup
Urad dal 1/4 cup
Toor dal 1/4 cup
Channa dal 1/4 cup
Red chili 10
Ginger a small piece
Curry leaves few
Asafoetida 1/4 tsp
Coconut bits 2 tblsp
Sour curd 1 tblsp
Mustard seeds 1/4 tsp
Salt as per taste
Oil to deep fry

Soak the all the dals and rice separately for 1 hour.  After 1 hour, grind the rice, channa dal and toor dal along with red chili and ginger.  Grind this into a rava consistency.  Grind the urad dal separately as for vadai and mix with the rice battar.  Drain the water from moong dal and just add this to rice battar and add salt to this.   Add curry leaves and finely chopped coconut. Add sour curd just before frying.   The batter shouldn't be thick, it should be in dropping consistency. Temper mustard seeds and asafoetida with little oil and mix well. Batter is ready to fry  Heat oil in a pan and when it is hot, put down the flame to medium and start making small portions of batter and carefully put it in oil. Deep fry till golden brown 
Notes:  Always ensure the batter should be dropping consistency, else the vadai will turn hard.  Adding sour curd will make the vadai soft inside and crispy outside.

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