Thavalai vadai (Rice and pulse vada)

Thavalai vadai (Rice and pulse vada) - Preparation time 20 mins (For soaked rice)

This traditional recipe will be filling and tasty. Due to different variety of pulses it will also smell good. It is a very good evening snack when consumed hot.

Ingredients:-
Boiled rice - 1 cup (wash rice and soak for 2 hrs along with below mentioned dal)
Bengal gram(Kadalai paruppu) - 1 tbsp
Toor dal (Thuvaram paruppu) - 1 tbsp
Mustard seed - ¼ tsp
Sesame oil -4 tsp
Urad dhal - 3 tbsp
Chili - 6 (can increase according to your spice)(soak in water)
Coriander seed (Dhaniya) - 2 tbsp (soak in water)
Cumin seed (Jeera) - 2 tbsp (soak in water)
Fennel seed (perum jeeragam ) - 1 tsp
Salt to taste
Water - to grind
Asafoetida - ¼ tsp
Curry leaves - 10 (finely chopped)
Coconut - finely chopped into cubes or you can grate and use
Small onion - 20 (peeled and chopped fine) or you can use big onion

Preparation method:- In mixer grind soaked rice,dal along with coriander seed, cummin seed, chili, required water (don't add too much water) to coarse paste (like rava)
Now in a tawa heat oil and add mustard seed. Once it splutters add urad dal and roast till golden brown.
Add asafoetida, chopped small onion, curry leaves and fry till onion is cooked.
Finally switch off and add grated coconut and mix. Add this to grounded rice & dal mixture.
Mix all the ingredients well.
Take required amount of adai flour, add required amount of water so that it can drop in vada consistency when poured using ladle or you can flatten in hand and drop in oil.
Heat the oil in a kadai for deep frying. When oil is hot pour the flour using a ladle and cook in slow flame so it will be cooked evenly.