Thavalai Vadai | தவலை வடை | Ammavum Naanum Episode

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A recipe passed down over several generations made using assorted lentils. They are soaked, ground and deep-fried. A bite into this and you can almost feel what heaven is like. Recipe text in English below:
Ingredients:
Channa dhal - 100 gms or ½ cup
Toor Dhal -100 gms or ½ cup
Urad dhal - 100 gms or ½ cup
Moong dhal - 100 gms or ½ cup
Raw rice - a fistful
Freshly grated coconut- 1.5 cups
Red chillies - 8 nos
Curry leaves - 2 sprigs
Coriander leaves - 4 tbsp
Asafoetida
Salt
Method:
1. Soak lentils and rice in water for 1.5 hours
2. Grind lentils and rice to a coarse paste along with asafoetida, red chillies and mix salt.
3. To the coarse batter, add the coriander, curry leaves and freshly grated coconut. Mix well.
4. Check for salt.
5. Moisten your palm with water.
6. Pinch a small amount of batter and press between your palm to a thin disc.
7. Fry this in hot oil until it puffs up.
8. Serve hot as is or with coconut chutney.
Note:
The temperature of the oil is important. If too hot, the vadais will discolour.
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Rakesh Raghunathan is a South Indian culinary ambassador, whose vision is to showcase the rich heritage of the region to audiences across the world. He brings a unique perspective and experience of south Indian cuisine, while also seeking to turn the spotlight on the custodians of these traditional knowledge systems. A food raconteur, armed with a wealth of anecdotal history, and a deep insight into socio-cultural practices, Rakesh has taken food to the realm of the performative. His presentations are a multi-sensory and aesthetic experience with an element of romance and drama threw in, as he draws his audiences into a space where food and art converge seamlessly.
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