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.
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.
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.
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.
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.
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.
Fry till the bubbles in oil fully subside.
Remove from oil and drain on a paper towel. Serve hot.
Kongunad Thellattu – Rice and Lentil Vadai Recipe
Thellattu – Kongunad rice and lentil vadai. Crispy Vadai made with soaked rice and urad dal. An amazing tea time snack.
- Total Time: 4 hours 15 mins
- Yield: 30 Vadas / 6 servings 1x
- Measurements Used – 1 Cup = 250 ml (approx)
- 1/2 Cup Whole White Urad Dal (unpolished)
- 1/3 Cup Idli Rice (Par Boiled Rice)
- 3 Tablespoon Water
- 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)
- 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.
- 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.
- 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.
- 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.
- Fry till the bubbles in oil fully subside.
- Remove from oil and drain on paper towels. Serve hot.
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
16 thoughts on “Kongunad Thellattu – Rice and Lentil Vadai Recipe”
Thanks for the recipe! As someone who likes to hear the story/origin behind a food/recipe, loved your nostalgic introduction. My tea snack for tomorrow is all set 😁
Thank you so much.
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?
fermented medu vadas is new to me too 🙂 have not heard.
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:)
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.
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.
Will try soon 🙂
can you please share recipe for medhu vada
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?
You can serve with kaara chutney.
Interesting storiesto read I will try this vada com sun th u mam
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
Thank you so much!