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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)

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)


  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.


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

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 4 hours
  • Cook Time: 15 mins
  • Category: Appetizer
  • Cuisine: Tamilnadu