Fantastic receipe by Master Chef.. For all those comments about caption obstructing the screen, please click on the top right of the video and disable the captions from the drop down, it's simple.What can the chef do about it
Mr Bhat, your passion to highlight the nuances makes this vada extra special. The English caption says jowar for javvarisi. I think it should be sago pearls (sabbakki or sabudana). Right?
Thavala vada varathu thavala than varum 😂😂😂😂😂 love your humour sir unga samaiyal mattum eilla neenga vegetables cut pandrathu apurem unga comedyskum nan adimai ❤️❤️❤️❤️
வணக்கம் சார் .நான் உங்களுடைய ஃபேன் .உங்களுடைய அனைத்து வீடியோக்களையும் நான் பார்த்திருக்கிறேன் மிகவும் மிகவும் அருமையாக உள்ளது ஈஸியா இருக்கு. ரொம்ப தேங்க்யூ சார்
Super recipe sir, my mom used to make this recipe, but thengai palu pala cut panni poduvanga she will also add chopped ginger and green chillies . Taste semiya irukum 👌
Sir Tryed idayam kadala ennai with tavalavada for the first time after u recommend. It was so good in taste n also when I touched the vadai oil did not get stuck to my hand n was looking dry not oilly. Thanks for recommending. N bringing back to our grandmother days.🙏
Superb sir.. In my home my mother cooked thavala dosa using patcharisi, toor dal, red chilli, garlic, Sombu.. For thalipu, she used choped onion and green chilly.. Today i will prepare for your receipe sir
Thanks for this video ! My dad likes Thavala vadai very much and I shared your recipe with him and he immediately tried it and said it came out very well !! He was so happy 😊. All your videos are very nice ! Thanks!
Sir I did cauliflower recipe. It came very well..I said ,ordered in Hotel. My kids enjoyed ..after that I told that ,it was ur recipe. All r very happy ...tq u so much sir..🙂
When I was young, we used to buy this vadai from a small shop in Kutcheri Road. After leaving Madras in 1989, I've missed this. Thanks for the delicious recipe and excellent tips.
A very traditional & tasty thavala vadai .thank u so much for bringing out our authentic dishes in your channel.,looking forward for more n more..... Your way of teaching the culinary skills is exemplarily excellent. All your dishes including badam halwa when i tried was absolutely a hit. Thanks a lot😍
Hi sir, namaskaram 🙏 neenga solli kudukara method romba pudichiruku. Ennoda friends ku unga receipes share panni iruken sir. All are like. Simple and best. Thank you sir ❤️
Remembering our Padali hotel in Cuddalore which is famous for this vadai now a days also. It's one of the oldest hotel in Cuddalore they are maintaining the same taste. Thanks to Mr. Bhatt for making me to remember this. Will definitely try this. All the best.
Sir! Balla tamizh pesareenga. Very happy that you are from Karnataka. Udupi. Though basically from a neighbouring state you have captured the hearts of tamilans. I am also a tamilanadu settled in Karnataka, Mysooru. Wish to listen to you speaking in Kannada with a recipe or in between. And it's ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ, Byadgi chilli. Not Bridge or Mangalore chilli. Byadgi is a small town in North Karnataka, where this type of colourful chilli is grown. Love your way of cooking.
Oh my god! You not only teach us how to make tasty food but also teach us how to bond with him(food ;) ) and caress him. Let god almighty keep you hale and healthy !!!
super bro.for a long time i am waiting for this receipe.thanks a lot.You are giving each and every tip of correct dish nobody will tell like you.you are very very honest in your cooking and also to teach to others.Nobody in my knowledge exlaining with details.god bless you and your family especially your dad and mum. pl it is possible pl cook MILGU VADAI that is ANJENEYAR VADA MALAI.TAKE CARE
Hello sir! Tried this recipe today. It came out very well. The same texture as you had shown here. And taste was great. Got good feedback from our friends who tasted it. Thanks for sharing such a nice recipe sir. 😊😊💐💐
Sir..... I'm hotel management studant.... Unga kitta work panna asaiya irukku sir....confidante irukku Unga Kitt work pannuvenu...... Nega tha sir enndo inspire... Roll model...nega tha enndo All tym fevorate chef....
Hello sir, You are doing great job. I love all your recipe. Can you please explain vegetable chop /cutting techniques especially easy way to peel off shallot skin (small onion ) and recipe using food processor.
Sir ,u r doing excellent dishes,I saw hotel sambar ,, and I done in my home...My family members like it very much sir.Thank u sir..evening snacks for kids pls do sir
Always a pleasure to watch, learn and follow. My daughter asks me- how did you learn to cook without his videos:):):)? She calls V Bhat- Emeril Lagasse of India. My husband says- E Lagasse- V Bhat of US. I agree to both.
Sir pls prepare healthy soups & veg, fruit salads for us. Sir some dishes you prepared already were available in hotstar also. But till now there is no videos for the above. I love the way you are cooking. Thanks for your videos. Eagerly waiting for the videos.
👌👌 As you rightly mentioned that this dish is not available nowadays in many of the hotels in Chennai, it is very much available at Tirunelveli Mittai Kadai - pretty old famous sweet shop @ Eswaran Koil Street, near madley road subway, West Mambalam
You are blessed by God neengalum ungal kudumbamum ella nalamum valamum petru valka valamudan neenda aayul petru ungal appavudaya Peru nallapadiyaaka kaapatrim nalla pillaiyaaka neengal iruka iraivanai prathikiren
Sir , one kind request ithu ungakita sona reach agumnu namburan...cook with comali show la recipes kathukamudila konjam ingredients and method therinja inum nalarkum try pani pakrathuku especially that vaalai challenge recipes ellame super
Chef. Bhat sir I cooked ur recipe tomatoes rice 💕💕 10/10 my daddy is ur fan and I was telling about ur shooting and ur struggles for ur channel ur doing a dish more than 10 in 1 day my dad was wondered and sad he's says take care of ur health 🙏
Thavala Vada is no more seen in homes. Hope your recipe & guidelines will bring lost traditional cooking back Home. It is wholesome & healthy. SWATCH AROGYA BHARATH
