Often times I've served Thaiyr Vadas to my gullible nephews & nieces. Never did it occur to those innocent souls to question why I did not serve them just the crisp vadas without the messy curd.They did relish those servings though!
I have a confession to make. When you reach my age it really does not matter.... anyway. I was never able to shape the vadas as it should be. The consistency never was right. There always seemed to be much too much water however little I added. The secret in this recipe is then...
I have a confession to make. When you reach my age it really does not matter.... anyway. I was never able to shape the vadas as it should be. The consistency never was right. There always seemed to be much too much water however little I added. The secret in this recipe is then...
Courtesy: Anitha Manjunathan
INGREDIENTS:
Black gram dhal/urad dhal: 250 g
Rice flour: 2 tsps
Onions: 1 chopped
Green chilli: 2 chopped fine
Curry leaves
Salt to taste
Oil- to fry
METHOD:
Soak the dhal for half an hour.
Grind using very, very little water (just sprinkle, if you need)
Add rice flour, chopped onion, chilli, curry leaves & salt.
Mix well, use a clean plastic sheet to shape the vadas.
Wet you hands & the sheet, place a small ball, shape it, make a hole in the centre & drop it carefully into hot oil. Fry on medium fire till golden brown.
Serve with coriander/mint chutney.
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