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Thavala Vadai & Thengai Chutney | Lentil Fritters & Coconut Chutney served in a dish
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Thavala Vadai & Thengai Chutney | Lentil Fritters & Coconut Chutney

When I asked my mother for the recipe, she said that she was aware of the thavala adai but not thavala vadai. The recipe I have below is from Meenakshi Ammal’s Cook and See. The recipe was very simple and is loaded with protein.
Prep Time10 mins
Cook Time40 mins
Soaking time4 hrs
Total Time4 hrs 50 mins
Course: Appetizer, Combo Dishes, Side Dishes, Snacks
Cuisine: South Indian, Tamil Nadu
Diet: Low Calorie
Servings: 30 pieces
Calories: 85kcal


  • bowl
  • Spoon
  • pan
  • Tray


For Thavala Vadai –

  • ½ cup Raw rice I used sona masoori
  • ½ cup Thuvaram Paruppu/Toor dal/Red gram dal
  • ½ cup Kadalai paruppu/channa dal/Bengal gram dal
  • ½ cup Ullatham paruppu/Urad dal/Black gram dal
  • ½ cup Payatham paruppu/Moong dal/Green gram dal
  • 3 Red chilies
  • ¼ teaspoon Asafetida
  • 3 Green chilies
  • 1 inch piece Ginger grated
  • cup Coconut grated or chopped
  • a handful Cilantro chopped fine
  • few Curry leaves
  • 2 teaspoon Oil for deep frying plus
  • 1 teaspoon Mustard seeds
  • to taste Salt

For Thengai / Coconut Chutney –

  • 1 cup Coconut grated
  • ¼ cup Pottu kadalai/Roasted gram/Dalia
  • 10 Cashew nuts optional
  • 3 Green chilies
  • 1 inch piece Tamarind or ¼ teaspoon tamarind paste
  • to taste Salt

To season –

  • 2 teaspoon Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Ullutham paruppu/Urad dal
  • ¼ teaspoon Asafetida
  • few Curry leaves


To make Thavala Vadai –

  • Soak the rice, thuvaram paruppu and kadalai paruppu together for about 3-4 hrs. Soak the Payatham paruppu and Ullutham paruppu separately for the same amount time.
  • Grind the first three ingredients soaked together along with salt, asafetida, red chilies and green chilies. Make a rough thick batter with it. Do not grind them too smooth. Empty the content into a large bowl.
  • Now grind the soaked urad dal to a smooth paste. Add it to the bowl with the other ground ingredients.
  • Now drain the moong dal and add it as it is to the ground batter. Do not grind the payatham paruppu.
  • Add coconut, chopped cilantro, grated ginger and curry leaves to the batter and mix it well. The batter should be in a consistency so as to be able to pour from a spoon. It should not be too thin or too thick.
  • Heat 2 teaspoon of oil and add the mustard seeds. Once the seeds fry, add it to the batter.
  • Meanwhile heat oil in a kadai/pan. Drop the batter using a spoon into the hot oil and fry it until it is golden brown. Drain them on a paper towel.

To make Thengai / Coconut chutney –

  • Add all the ingredients in a blender except the seasoning ingredients and grind it into a smooth paste adding little water.
  • Heat oil in a pan and fry the seasoning ingredients. Add it to the chutney and serve with thavala vadai.


Calories: 85kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 33mg | Potassium: 23mg | Fiber: 3g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg