Thinai Vadai is a delightful South Indian snack that’s a favorite among health-conscious foodies. These lentil fritters are made with nutrient-packed thinai (foxtail millet) and protein-rich toor dal, making them a nourishing treat you can enjoy guilt-free.
About the Recipe
If you’re looking for a tasty snack that’s both wholesome and flavorful, thinai vadai is surely worth trying. These lentil fritters are made with a unique blend of thinai (foxtail millet) and toor dal, which gives them a wonderful texture and an earthy, nutty taste. With the addition of aromatic spices and herbs, these little bites are an explosion of flavors in every crispy mouthful.
Why You’ll Love This Recipe
There’s so much to love about thinai vadai. First, they’re incredibly delicious – the perfect balance of crunchy and soft, with a savory kick that’ll leave you craving more. But they’re also packed with nutrients from the millets and lentils, making them a guilt-free indulgence. Plus, they’re super versatile – you can enjoy them as a snack, appetizer, or even a light meal.
Thinai Vadai
Cooking Tips
For the best thinai vadai, be sure to soak the lentils and millets just long enough to soften them, but not so long that they become mushy. And when frying, keep the oil at the right temperature (around 350°F) to make sure a crispy outer shell without burning. Don’t be afraid to add a little extra spice if you like things nice and fiery.
Serving and Storing Suggestions
These vadai are best enjoyed hot and crispy, fresh out of the oil. But they also make a great snack or lunch box addition when cooled. Serve them with a tangy chutney or sambar for dipping. One batch makes around 20 medium-sized vadai, and they can be stored in an airtight container for 2-3 days. Total prep time is around 45 minutes.
Similar Recipes
- Masala Vada
- Uzhunnu Vada
- Paruppu Vadai
- Kuzhi Paniyaram
- Ulundu Vadai
Thinai Vadai
Ingredients
- 200 gms Thinai Arisi
- 200 gms Toor Dal
- 100 gms Sambar Onions (peeled)
- 1 to 2 Dry Red Chillies
- 1 clove Garlic (small, peeled)
- 1/3 tsp Turmeric Powder
- Coriander Leaves (handful)
- Curry Leaves (handful)
- Gingelly Oil as required
- Salt as per taste
Instructions
- Combine the thinai and toor dal.
- Soak them for 15 to 20 minutes.
- Add dry red chillies, salt and turmeric powder.
- Grind coarsely and keep aside.
- Grind the sambar onions and garlic, together, coarsely.
- Add this to the thinai-dal mixture and mix well.
- Add curry leaves and coriander leaves.
- Add enough water and mix well to a thick mixture. Do not add too much water.
- Pinch small balls and make them into small/medium vadais.
- Heat oil in a frying pan over medium flame.
- Deep fry the prepared vadais until golden brown.
- Serve with chutney of choice.
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Frequently Asked Questions
What is thinai arisi?
Thinai arisi is the Tamil name for foxtail millet, a nutty-tasting ancient grain packed with fiber, protein and minerals. It’s a wonderfully nutritious substitute for rice or wheat flour.
Can I make these vegan?
Surely. Just skip the garlic and you’ve got a tasty vegan snack. You can even substitute the toor dal with chana dal or moong dal for variation.
How do I store leftover vadai?
Once cooled completely, store any leftover vadai in an airtight container at room temperature for 2-3 days. You can reheat them in the oven or air-fryer to re-crisp them up.
What chutneys pair well with these?
Thinai vadai are delicious with coconut chutney, tomato chutney, or even a tangy tamarind or coriander-mint chutney. The possibilities are endless.
How do you recommend serving these?
I love enjoying thinai vadai as an appetizer or evening snack with chutney. But they also make a tasty lunch when paired with a vegetable curry or sambar. So versatile.
