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Kongunad Thellattu – Rice and Lentil Vadai Recipe

September 17, 2016 by Suguna Vinodh 14 Comments

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thellattu

I grew up in a place called Pappanaicken Palayam. ( You would have heard that name in a lot of Goundamani – Sathyaraj Jokes). In my class, there were twin sisters, Karthika and Krithika. They were popularly called as the ice company ponnunga (girls) as their grand father ran an ice cream manufacturing company. Their brother was my brother’s class mate and all of us went to the same school on our cycles. Me and Karthika would do slow cycling every day. The last to reach is the winner. We would go to our brother’s class and bother them with geometry box or a scale or something. They hated us coming to their class. But we did it regularly. Me and Karthika were last bench-ers and all we did was giggle throughout the day. Apparently for no reason most of the time. This Thellattu is their mom’s recipe and a childhood favorite of mine. We have had buckets of this vada in the name of group study. Those golden days are nothing but over but this vada brings in so much of nostalgic memories doing exhibits for science projects, memorizing Thirukural for Tamil class (We hated that man Thiruvalluvar so much for making our life so difficult during school days). Here is Thellattu vada, Pappanaicken Palayam style. Here is Anu auntie, Karthi-Krithi’s mom in her kitchen.

thellattu-anu

Soak the urad dal and rice in water for a couple of hours. Drain the water completely and transfer the rice and the dal to a mixie jar. I have a panasonic mixie and its a powerful mixie for an Indian Kitchen that involves a lot of grinding. I recommend it.

thellattu-urad-idli-rice-batter-vada-soak

Start grinding the mixture. Pulse several times. Slowly add a tablespoon of water at a time. We need a very thick batter. So add very less water.

thellattu-urad-idli-rice-batter-vada-grind

The batter will slowly become smooth. Do not add a lot of water. I added around 3 tablespoon of water totally. Remove the ground batter. It must be very thick. Cover with a lid and allow it to ferment for 4-5 hours.

thellattu-urad-idli-rice-batter-vada-ferment

To the fermented batter, add in the finely chopped onions, green chillies, ginger, coriander leaves and curry leaves. Add in the fresh shredded coconut. Add in the salt and the asafoetida (hing). Mix well. Add a tablespoon of rice flour if the batter is watery. Do not add too much rice flour. Just a tablespoon or two. Mix well. The batter should be very stiff.

thellattu-urad-idli-rice-batter-vada-mix

Heat oil in a pan until hot on a medium flame. Wet your hands in water. Take a little marble size ball of dough with the wet hand and slide it into the oil.

thellattu-urad-idli-rice-batter-vada-fry

Fry till the bubbles in oil fully subside.

thellattu-urad-idli-rice-batter-vada-bubble

Remove from oil and drain on a paper towel. Serve hot.

thellattu-urad-idli-rice-batter-vada

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thellattu

Kongunad Thellattu – Rice and Lentil Vadai Recipe


★★★★

4 from 1 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 4 hours 15 mins
  • Yield: 30 Vadas / 6 servings 1x
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Description

Thellattu – Kongunad rice and lentil vadai. Crispy Vadai made with soaked rice and urad dal. An amazing tea time snack.


Ingredients

Scale
  • Measurements Used – 1 Cup = 250 ml (approx)

For grinding

  • 1/2 Cup Whole White Urad Dal (unpolished)
  • 1/3 Cup Idli Rice (Par Boiled Rice)
  • 3 Tablespoon Water

Other Ingredients

  • 1 Onion, finely chopped
  • 4 Green Chillies, finely chopped
  • 1/2 Inch Ginger, finely chopped
  • 2 Sprigs Coriander Leaves, finely chopped
  • 1 Sprig Curry Leaves, finely chopped
  • 1/4 Cup Fresh Shredded Coconut
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Asafoetida (hing)
  • 2 Tablespoon Rice Flour (If necessary – See Notes)
  • 500 ml Oil for deep frying (vegetable, canola or sunflower oil)

Instructions

  1. Soak the urad dal and rice in water for a couple of hours. drain the water completely and transfer the rice and the dal to a mixie jar.
  2. Start grinding the mixture. Pulse several times. Slowly add a tablespoon of water at a time. The batter will slowly become smooth. Remove the ground batter. It must be very thick. Cover with a lid and allow it to ferment for 4-5 hours.
  3. To the fermented batter, add in the finely chopped onions, green chillies, ginger, coriander leaves and curry leaves. Add in the coconut, salt and the asafoetida (hing). Mix well. Add a tablespoon of rice flour if the batter is watery. Do not add too much rice flour. Just a tablespoon or two. Mix well.
  4. Heat oil in a pan until hot. Wet your hands in water. Take a little marble size ball of dough with the wet hand and slide it into the oil.
  5. Fry till the bubbles in oil fully subside.
  6. Remove from oil and drain on paper towels. Serve hot.

Notes

Add in the rice flour only if the batter is not stiff. Else no need to add rice flour.

  • Prep Time: 4 hours
  • Cook Time: 15 mins
  • Category: Appetizer
  • Cuisine: Tamilnadu

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thellattu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Kavya says

    February 18, 2022 at 7:28 pm

    Hi! I have a related, curious question – were urad dal vadas also made with fermented dal batter traditionally (juts ground dal left to ferment for a few hours I mean)? I have read this in a few articles but am yet to hear it from a real person anywhere, or find a recipe making them this way.
    Have you heard of this approach around you?

    Reply
    • Suguna Vinodh says

      February 18, 2022 at 7:42 pm

      fermented medu vadas is new to me too 🙂 have not heard.

      Reply
  2. Sathya says

    January 10, 2019 at 8:00 pm

    My favorite recipe which all times my grandma will do when i visit udumalpet:) lovely presentation.. I felt like eating a plateful on seeing this:)

    Reply
  3. Priya Mahesh says

    October 18, 2018 at 10:54 am

    Hi Suguna – I have a question. How do we know that the batter is fermented enough to make thellatu? Fermentation time may vary according to weather/country.
    Thanks!

    Reply
    • Suguna Vinodh says

      October 18, 2018 at 2:01 pm

      Hi Priya, Allowing the batter to ferment for 4-5 hours is enough. The fermentation need not be perfect like how we do for dosa batter.
      In cold climate, a couple of hours extra will do.

      Reply
      • Priya Mahesh says

        October 21, 2018 at 6:12 am

        Thanks Suguna!
        Will try soon 🙂

        Reply
  4. vineela says

    August 5, 2018 at 11:18 pm

    can you please share recipe for medhu vada

    Reply
  5. Priya Govindaraj says

    December 2, 2016 at 3:03 am

    Hello Suguna Ka
    I shall try this for weekend.. Thanks in advance
    Is there any chutney or any other dips you would suggest to accompany this?

    Thanks
    Priya

    ★★★★

    Reply
    • Suguna Vinodh says

      December 2, 2016 at 9:04 pm

      You can serve with kaara chutney.
      Thank you.

      Reply
  6. Vanaja says

    September 20, 2016 at 6:38 am

    Interesting storiesto read I will try this vada com sun th u mam

    Reply
    • Suguna Vinodh says

      September 20, 2016 at 10:35 am

      Thank You!

      Reply
  7. Parameshwari says

    September 17, 2016 at 10:56 pm

    I haven’t tried his yet…but when I read your initial write up and the word pappanaicken palay am…..oh my…I also belong to Coimbatore and lived right there next to pappanaicken palay am,avinashi road…Brings back so much good memories…Yes I applaud you for those good recipes…I tried the annapoorna sambhar and the thallapakattu biryanis…simply superb.thanks

    Reply
    • Suguna Vinodh says

      September 17, 2016 at 11:10 pm

      Thank you so much!

      Reply
  8. Durga says

    September 17, 2016 at 6:54 pm

    Interesting adventures.

    Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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