This vadai makes an excellent addition to the breakfast platter and also serves as
a tasty tea time snack. I have just added a few finely chopped veggies to
the regular vadai batter.The kids never knew what went into
the vadai and happily munched them away….
Urad dal – 1 cup
Rice flour- 1/4 cup
Finely chopped / grated veggies – a little of each[I used grated carrot, finely chopped- beans, shallots, cabbage, cauliflower,capsicum
Finely chopped curry leaves- 1 tablespoon
Finely chopped coriander leaves- 1 tablespoon
Kitchen King masala [or chili powder] – 1 teaspoon
Salt to taste
Oil to deep fry.
Soak the urad dal for an hour, drain and grind it adding very little water into a smooth and thick batter. Take it in a vessel and add all the ingredients[except the oil to deep fry].Mix well.Heat oil for deep frying.
Apply a little oil on your palm and place a golf ball sized batter on the palm. Flatten it and make a hole in the center. Gently take it off the palm and ease it into the oil.Deep fry on medium heat till golden brown.Remove from oil.Drain well.
Serve with Sambar and Chutney
Or place a vadai in a bowl, pour hot sambar over it till the vadai submerges, add a drizzle of ghee[purely optional,leave out if vegan] and some Sev and enjoy a tasty snack…
- Take care not to add too much water while grinding the batter.
- After mixing all the ingredients into the batter and it does not hole its shape while lowering it into the oil, it means the batter is quite loose. So add some rice flour.
- You can also pat down the vadai on a plastic sheet and then transfer it into the oil.I prefer doing it on my palms. I find it a lot easier this way.
Take a look at all that was served so far on The Buffet On Table…