Jul 19, 2013

Thavala Vadai With Coriander Coconut Chutney

For rainy season, I have plan to cook some crispy snack as fritter or vada, so I choose to prepare Thavala Vadai with coriander coconut chutney for combo theme under blogging marathon. Personally, I don’t like coconut chutney as much imli chutney or coriander chutney. So for a change, I had added some coriander, green chili, ginger and lemon juice with coconut to prepare coconut chutney which really enhance the taste of vadai and chutney both.

Thavala Vadai is South Indian snack which prepared with combo of lentils, grams, rice and sagos which gives interesting taste. For crunchiness, add some coconut chunks and green coriander. You can serve this Thavala Vadai with simple coconut chutney and tea or coffee as evening snack.

Soaking Time: 3-4 Hrs
Preparation time: 15-20 Minutes
Cooking Time:  25 Minutes
Servings: 16 Vadai
Category: South Indian Cuisine
Recipe Source: Rak's Kitchen

For Thavala Vadai
1/4 Cup Rice (Parboiled)
2 Tbsp. Yellow Split Gram/ Moong Dal
2 Tbsp. Bengal Gram/ Chana Dal
2 Tbsp. Red Split Gram/ Toor Dal
2 Tbsp. Split Black Gram/ Urad Dal
2 Tbsp. Sago/ Sabudana
4-5 Whole Dried Red Chilies
2 Tbsp. Fresh Coconut, finely chopped
Salt to Taste
1 Tbsp. Green Coriander, finely chopped
4-5 Curry Leaves, chopped
Pinch of Asafoetida/ hing

For Coriander Coconut Chutney
1/2 Cup Coconut, Chopped
1/3 Cup Fresh Green Coriander, chopped
1/2 Tsp. Ginger, chopped
1/2 Tsp. Green Chili, chopped
1 Tsp. Lemon Juice
Salt to taste

For Tempering
7-8 Curry Leaves
1/2 Tsp. Split Black Gram/ Urad Dal
1/2 Tsp. Mustard seeds
1 Tsp. Oil


How to Prepare Thavala Vadai

How to Prepare Coriander Coconut Chutney

For Thavala Vadai
Wash and soak the dals, rice and sago separately for 3-4 hours in water. Grind the rice and whole red chili in mixer till to semolina consistency. Now add soaked lentils and grams in same jar and mix till to smooth consistency.
Keep this mixture in separate bowl. Add soaked sago, chopped coconut, coriander and curry leaves. Add salt, asafoetida and mix well.
Heat the oil in wok on medium flame. Pour spoonful batter in hot oil and deep fry till to golden. Serve hot thavala vadai with coriander coconut chutney.

For Coriander Coconut Chutney
Grind the fresh coconut, green coriander, ginger, green chili, salt and lemon juice together in mixer with little water till to smooth consistency. Place this mixture in separate bowl.

For tempering, Heat the oil in tadka pan. Add mustard seeds, curry leaves and urad dal in it. When start crackle, pour tempering in mixture bowl. Now coriander coconut chutney is ready to serve.

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  1. Never tried this vada. Looks yummy. Will try soon.

  2. Looks yummy! The sago should have given the vadais a nice texture.

  3. Thavala vada looks crispy and with that chutney it must be so delicious!

  4. Yummy!!!!! In this kind of weather, I could eat loads of this hot, crispy goodness. Mmmmm

    Oh and I like how you've used a coconut shell as the vessel for the chutney. Nice idea. :)

  5. Nice one... Looks so crispy and yum

  6. Such a pretty picture - the golden vadais and the fresh green chutney in the coconut shell

  7. Very lovely snack, I can have that right now with the rains showing on us...those sago bits look cute..

  8. very interesting recipe. Must try them.

  9. very nyc and bfuly described recipe :-)

  10. wonderful evening snack to sit and munch with a cup of coffee

  11. Omg, vada and chuntey makes a wonderful pair, can have it anytime.

  12. delicious crispy vadai to have with hot tea.

  13. Addition of sago sounds delicious.. Vadas look crispy and yummy!!

  14. Addition o sago sounds very interesting and tempting as well.


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