THAVALA VADAI

• THUVAR DAAL                  ONE CUP
• BENGAL GRAM DAAL      ONE CUP
• URAD DAAL                        ONE CUP
• BOILED RICE                  ONE AND HALF CUP
• RAW  RICE                       HALF CUP
• DRY CHILLIES                4 NOS
• COCONUT                        HALF CUP, FINELY CHOPPEDCURRY LEAVES    
• GREEN CHILLIES   THREE NOS FINELY CHOPPED IN ROUND SHAPE, HING, SALT.OIL FOR FRYING

METHOD

Soak the daals and rice in a bowl except the green gram daal. soak the pasiparuppu separately. Let it soak for 2 hours. Wash well and grind it in a mixer, along with the dry chillies, and salt. Now add the soaked green gram daal in the grounded batter. The batter should be in semi solid consistency.

Don't grind the pasiparuppu. add it in full. Now add the chopped green chillies, ,chopped coconut pieces, Hing , and curry leaves.

Combine well. Now take a pan , add sesame oil two teaspoon, and add mustard. Let it splutter, now pour it in the batter and combine well.

Now heat refined oil in a kadai, pour the batter with a tablespoon, little by little in the shape of vadai.let it cook in medium heat and remove when cooked.

THIS VADAI IS VERY TASTY AND HAS A SOFT TEXTURE.

YOU CAN ADD DRY CHILLIES ACCORDING TO YOUR PREFERANCE