Thavala Adai

Total Time:
2 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 3/4 cup - parboiled rice
  • 3/4 cup - raw rice
  • 2 tbsp - tur dal
  • 2 tbsp - gram dal
  • 2 tbsp - urad dal
  • 4 tbsp - grated coconut
  • 3 - red chillies
  • 1/2 tsp - asafoetida
  • 1 tsp - mustard seeds
  • 1 tsp - oil for seasoning and 1/4 cup for frying
  • Salt to taste

How to Make Thavala Adai

  • Soak the rice and dals in water for 1 hour.
  • After 1 hour, drain the water and grind it with a little water, red chillies and salt to make a coarse batter.
  • The flour should not be too smooth and the consistency should be like that of idli batter.
  • Heat a pan, add oil.
  • When the oil is hot, add mustard seeds and when the mustard seeds starts to sputter, add broken chilli and asafoetida.
  • Add the flour and grated coconut to the seasoned ingredients and mix well over a low flame to make the batter thick.
  • Take a small quantity of batter in your palm and press it in the middle to resemble a vada.
  • Heat a kadai/tawa, place 5-6 vada patties and add oil, cook covered over a low flame.
  • After some time, open the lid and turn the vada patties to cook on the other side.
  • When the vada becomes golden brown in colour and crisp, remove from flame.
  • Repeat the above step for the remaining flour.
  • Yummy thavala adai is ready to serve.
  • Recipe courtesy: Subbalakshmi Renganathan