Chettinadu Thavala Vadai | How to make Chettinadu Thavala Vadai

By Karkuzhali Shanmugam  |  25th Mar 2018  |  
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Chettinadu Thavala Vadaiby Karkuzhali Shanmugam
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About Chettinadu Thavala Vadai Recipe

It is traditional Chettinadu snack recipe prepared using rice and dhals

Chettinadu Thavala Vadai

Ingredients to make Chettinadu Thavala Vadai

  • Raw rice(pacha arisi) 1/4 cup
  • idly rice 1/4 cup
  • moong dhal 1/4 cup
  • channa dhal 1/4 cup
  • urad dhal 1/4 cup
  • thoor dhal 1/4 cup
  • red chillies 6 to 7
  • ginger 1 inch
  • sabudana(javvarisi) 2 tablespoon
  • Grated coconut 1/2 cup
  • fennel seeds 1 teaspoon
  • asafoetida 1/2 teaspoon
  • onion 1
  • curry leaves few
  • salt to taste
  • water as needed

How to make Chettinadu Thavala Vadai

  1. Wash and Soak the rice , sabudana and dhals separately in water for around 1 hour.
  2. Drain the water from the rice and dhals. Grind the rice first into coarse paste along with red chillies ,ginger, fennel seeds and salt.
  3. Then add the dhals and grind them into coarse. Just use the pulse option to grind to avoid them into smooth paste. Don’t add water while grinding.
  4. After adding sago, the batter will become little more thin. The batter should be thick not thin.
  5. Then add the asafoetida, coocnut, chopped onion, curry leaves, soaked and drained sago(sabudana/javvarisi). Mix everything well.
  6. Heat oil in a pan. Take a small amount of batter using a spoon and drop in the hot oil. Don’t overcrowd the pan.
  7. Let the vadai to cook in medium flame till it becomes golden brown.
  8. If sizzling is almost reduced, it vadai is cooked. Drain the vadai from oil and serve hot with coconut chutney or any other chutney of your choice.

My Tip:

Don’t add more water while grinding the rice and dhals. The batter should be coarse paste, not smooth. Adding sago gives nice crispness to the vadai. While frying the heat should be medium,not high,then only the vadai will be cooked evenly otherwise it will remain uncooked in the center. You can add finely chopped coriander leaves for extra flavour.

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