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Wednesday, 30 August 2017

Thavala Vadai

தஞ்சாவூர் ஸ்பெஷல் தவள வடை 
Thavala vadai is a famous recipe from Tanjore brahmins.. The speciality of this thavala vadai is making it in Irumbu Satti on medium flame and to have as evening snacks between 3 to 4 pm. Rama's Cafe in Andar Street, Trichy and Tirunelveli Mittai Kadai near Madley Subway, T.Nagar are famous in making Thavalai Vadai still now. One can feel the real taste in these shops. Some can question what is difference between Thavala Vadai and paruppu vadai. But the speciality in thavala vadai is there is no onion / pepper / sago / jeera in Thavala Vadai. In those days, 30 years back, once we reach home after school, my Dad used to make once in 15 days, we used to finish everything in minutes. Since he was from Tanjore, he used to explain the making of Thavala Vadai.... and here goes the ingredients and recipe, which is still in my memory.

Thur Dal, Urud Dal - each 100 gms
Channa Dhal - 150 gms
Paasi Paruppu - 50 gms
Raw Rice (Ponni) - 150 gms
Green chilly & Red Chilly - 2 each (according to spicy level)
Coconut - 1/2 moodi
Ginger - 1 inch size
Salt - as required (Use kaluppu for best taste)
Curry leaves - a bunch
Oil - for frying

Soak dal, rice for 2 hours. Strain water and coarse grind with Ginger, Green chilly, Red Chilly and Salt. Remove and mix grated coconut and finely chopped curry leaves to it. Make it into vadai and deep fry in Oil in flat irumbu chatti, as it maintains heat on medium flame. Special Thavala Vadai is ready to serve. 

Serve with Joy....!!! Serve with Pride....!!!