Thavalai Vadai or Aamai Vadai:

Large Sized Protein Vadai. Protein Vada. Madras Aamai Vadai. Madras Thavalai Vadai.

When I was studying 3rd standard, I happened to taste this ‘vadai’ at Light House, Madras. My Uncle told me that this is called ‘Thavalai vadai’ (literally means Frog Vada, eew) or it is sometimes called as ‘Aamai Vada’ (means Tortoise Vada) I hesitated a lot, when he started compelling me…just took a teeny bite. Well, I ought admit…it tasted good. So, whats in the name after all. I guess the huge size of this vada do resemble the tortoise shell or the Frogy whatever…and so there you go..

Ingredients:

Thuvar dal ¼ cup
Chana dal ¼ cup
Moong dal ¼ cup
Urad dal ¼ cup
Raw Rice ¼ cup
Sabhoodana/sago – 100 grams(optional)
Dry red chilies 15
Salt
Baking soda 1-2 pinch
Asafoetida ½ spoon
Coconut finely chopped – ¼ cup
Curry leaves 2-4 twigs
Coriander leaves few finely chopped
Black pepper – 1 spoon
Ginger 3” size peeled and finely chopped
Mustard seeds 1 spoon – toasted
Oil for frying.

Method:

Soak first 6 ingredients in water for 20-30 minutes. Then coarsely grind them to thick batter.

Toast the dry red chilies and grate them.

Now mix this toasted and grated chilies to the batter. Further add toasted mustard, black pepper, coconut pieces, curry leaves, coriander, salt, soda and asafetida. Mix everything thoroughly.

Heat oil in a deep frying pan. When the oil is smoky hot….set it in medium heat. Now slowly drop this batter using hands into round balls.

Maybe each vada should be in 3-5 diameter size. Fry over medium heat…till golden to reddish brown. Fry few at each batch. Never load the oil. Repeat the same for each batch.

Serve warm with coconut chutney or mint chutney as a evening snack.