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Vadai
Method
- Soak the dal in cold water for 4 to 6 hours. Drain off the water.
- Grind the dal to a fine paste, adding enough water to facilitate grinding. The paste should be stiff.
- Mix in the rice flour. Except for the frying oil, add remaining ingredients to the paste. Mix well. Heat the oil in a skillet.
- These vadai should be shaped like a doughnut.
- Moisten both hands with water.
- Place 1 tbsp. of butter in the left hand toward the finger tips.
- Flatten and shape into a centre and slide the vadai into the hot oil.
- Sometimes it seems easier to transfer it to the moistened right hand before sliding it into the oil.
- Fry 3 to 4 vadais at a time.
- Turn over once while frying.
- Vadais are cooked to golden brown prepared in advance.
- Drain. Serve hot. Reheat by placing in a warming oven.
Ingredients:
2 cups - oil or frying
1 cup - urad dal
¼ cup - minced green chillies
1 tbsp - rice flour
1 tsp - finely minced green ginger
¼ tsp - asafoetida powder
1 tsp - salt
1 tbsp - butter
2 cups - oil or frying
1 cup - urad dal
¼ cup - minced green chillies
1 tbsp - rice flour
1 tsp - finely minced green ginger
¼ tsp - asafoetida powder
1 tsp - salt
1 tbsp - butter
RECIPES BY REHANA KHAMBATY
