The Jain Ahimsa Initiative

Thavala Vada

Can be had as lunch or dinner with sambar and coconut chutney.

Recipe by Vidhya Lakshmi

Thavala Vada
Cuisine
South Indian

Ingredients

  • 1 cup rice
  • 1 cup tur dal (split pigeon peas lentil)
  • 1 cup chana dal (split chickpea lentil)
  • 1 cup urad dal (split and dehusked black gram dal)
  • 1 cup moong dal (split yellow dal)
  • 2 tbsp of desiccated coconut
  • Small piece of whole red chilli
  • ¼ tsp hing (asafoetida)
  • Salt to taste
  • Oil to fry

Method

  1. Wash and soak all the dals (lentils) together for 2 hours.
  2. After 2 hours, remove the water.
  3. Grind the dal with the red chili, hing, and coconut to a coarse batter.
  4. Empty in a bowl.
  5. Add salt to taste.
  6. Beat the batter with your palm to release the air.
  7. Heat the oil in a frying pan. When the oil is hot, carefully drop them into round vada.
  8. Remove when it turns brown.
  9. Enjoy with sambhar, rasam, or coconut chutney.

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