Thavalai vadai Ingredients and menu
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4 pulses 1 cup each
raw rice pacharisi - 1 cup
thoor dhal - 1 cup
urad dhal - 1 cup
channa dhal - 1 cup
soak all four dhals together for one hour in same veseel in sufficient water
In a separate vessel take 2 tsp of moong dhal and soak in water for one hour
Method of Peeparation of thavalai vadai:
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Grind all four pulses in mixie well
Add moong dhal as such in whole form. Dotn grind it
Add red chillies, hing in mixie while grinding
Ddd curry leaves, ginger, coconut pieces
Add all the water from mixie, 1 tsp of besan flour if the mixture is too fluid to make it little thick
In a pan add oil, roast mustard, urad dhal
Add this roast to this mixture that is in semi fluid state
Heat oil in a pan and pour this mixture using a tablespoon. This turns out to be fluffy thavalai vadai
Difference between thavalai vadai and karthigai vadai the vada prepared during auspicious month of karthigai the birth month of lord murugha/karthikeya
Karthigai vadai uses all the pulses mentioned above with one difference that it is thick batter and we dont add all the water used for soaking, water used to celan mixie to make this thin fluid consistency
Also we dont roast and add mustard and urad dhal to this mixture
We dont add green chillies, coconut and ginger pieces in karthigai vada
We only add curry leaves at the end for preparing karthigai vada
Thavalai vada is a perfect delicary for vinayak chaturthi aka ganesh chaturthi that can be served alongside modhak as neivaidhyam/prasadham
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4 pulses 1 cup each
raw rice pacharisi - 1 cup
thoor dhal - 1 cup
urad dhal - 1 cup
channa dhal - 1 cup
soak all four dhals together for one hour in same veseel in sufficient water
In a separate vessel take 2 tsp of moong dhal and soak in water for one hour
Method of Peeparation of thavalai vadai:
------------------------------------------
Grind all four pulses in mixie well
Add moong dhal as such in whole form. Dotn grind it
Add red chillies, hing in mixie while grinding
Ddd curry leaves, ginger, coconut pieces
Add all the water from mixie, 1 tsp of besan flour if the mixture is too fluid to make it little thick
In a pan add oil, roast mustard, urad dhal
Add this roast to this mixture that is in semi fluid state
Heat oil in a pan and pour this mixture using a tablespoon. This turns out to be fluffy thavalai vadai
Difference between thavalai vadai and karthigai vadai the vada prepared during auspicious month of karthigai the birth month of lord murugha/karthikeya
Karthigai vadai uses all the pulses mentioned above with one difference that it is thick batter and we dont add all the water used for soaking, water used to celan mixie to make this thin fluid consistency
Also we dont roast and add mustard and urad dhal to this mixture
We dont add green chillies, coconut and ginger pieces in karthigai vada
We only add curry leaves at the end for preparing karthigai vada
Thavalai vada is a perfect delicary for vinayak chaturthi aka ganesh chaturthi that can be served alongside modhak as neivaidhyam/prasadham
