Ever craved a snack that’s crunchy, protein‑packed, and utterly irresistible with your evening chai?
These Thavala Vadas check every box—crispy dal‑and‑rice fritters infused with coconut, ginger, and curry leaves for a snack that tastes like home and hotels all at once.
Why Thavala Vada Belongs on Your Snack Menu
- Multigrain Goodness: A blend of raw rice, urad, chana, toor, and moong dals gives these vadas layered texture and plant‑based protein.
- Coconut‑Ginger Aroma: Fresh coconut and ginger tempering add a fragrant twist you won’t forget.
- Make‑Ahead Batter: Soak in the morning, shape and fry later—perfect for busy days.
- Crisp Comfort: Golden‑brown exteriors yield to tender, savory interiors.
Ingredient Breakdown
- Raw Rice & Mixed Dals: The starch and lentil base—providing chewiness and protein.
- Red Chilies & Ginger: Bright heat and warmth.
- Fresh Coconut & Curry Leaves: South‑Indian signature notes.
- Ghee, Mustard Seeds & Hing: Nutty richness and digestive ease.
- Salt & Water: Basic seasoning and binding.
🌿 Vegan by Nature: Swap ghee for coconut oil in the tempering, and you’re good to go.
Bringing It All Together
- Soak & Prep: In one bowl, soak rice, urad, chana, toor dals, and chilies for 2 hours; in another, soak moong dal.
- Grind the Batter: Pulse‑grind the first mix with ginger—aim for a coarse paste. Transfer to a bowl.
- Temper & Fold: In a small pan, heat ghee; crackle mustard seeds, add hing, then toss in fresh coconut and curry leaves until lightly toasted. Stir this into your batter with drained moong dal and salt.
- Shape & Fry: Wet a banana leaf or your palm (prevents sticking), scoop batter into small discs, and gently slide into hot oil. Fry on medium heat until golden all over. Drain on paper towels.
💡 Pro Tip: Keep oil at a steady medium heat—too hot and they brown too fast; too cool and they absorb excess oil.
What Goes Along
- Coconut Chutney: Creamy, cooling contrast.
- Tomato Onion Chutney: Tangy, sweet‑spicy kick.
- Filter Coffee or Chai: Classic companions.
How to Serve
Arrange hot vadas on a platter, garnish with extra curry leaves, and serve immediately with your chutney of choice. Encourage dunking and enjoy that crunch.
Packing & Leftovers
- Batter: Refrigerate up to 8 hours; stir before shaping.
- Reheat Vadas: Pop in a 180 °C oven or air fryer for 2–3 minutes to restore crispness.
Party & Bulk Prep
Scale soaking and tempering in batches. Fry vadas in two pans side by side to maintain oil temperature, and keep warm on a wire rack in a low oven (100 °C) until serving.
Level up your snack game with these Thavala Vadas—crispy, comforting, and impossible to stop eating. Ready to crunch into one? Let me know how they turn out!
Thavala Vada
Description
Thavala Vadai is a traditional South Indian snack made with a wholesome mix of five different dals and rice, soaked and ground to a coarse batter, then flavored with ginger, coconut, curry leaves, and a fragrant tempering. These vadas are shaped by hand and deep-fried until golden and crispy on the outside while remaining soft and flavorful inside. Packed with protein and texture, Thavala Vadai makes a perfect tea-time snack or appetizer, especially when served hot with a side of coconut chutney. It's a comforting, crunchy treat that brings together earthy, nutty flavors in every bite.
Ingredients
Instructions
Prep Work
-
Soak main dals
Combine rice, urad dal, chana dal, toor dal and red chillies in a bowl. add water to cover and let sit for 2 hours.
-
Soak moong dal
Place moong dal in a separate bowl, cover with water, and soak for 2 hours.
-
Prep tempering ingredients
Measure out ghee, mustard seeds, asafoetida and chop curry leaves.
Method
-
Grind soaked mix
Drain the soaked rice‑dal mix. in a mixer jar, add the dal‑chilli, add chopped ginger, and little water. pulse to coarse batter.
-
Temper coconut
Heat ghee in a pan. add mustard seeds; once they pop, stir in asafoetida and grated coconut. Sauté briefly.
-
Combine batter
Transfer coconut mix to the batter bowl. Drain moong dal and fold it in. add chopped curry leaves and salt; mix well.
-
Shape vadas
Wet your fingers and banana leaf lightly. Take a small portion of batter, flatten into vadai shape.
-
Deep‑fry vadas
Heat oil in a kadai until shimmering. Gently slide shaped vadas in and fry until golden brown on all sides. Drain on paper towel. -
Serve
Transfer hot vadas to a serving plate. Enjoy immediately with coconut chutney.
Equipment
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 8g40%
- Sodium 400mg17%
- Total Carbohydrate 32g11%
- Dietary Fiber 5g20%
- Sugars 2g
- Protein 11g22%
- Calcium 20 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
