For Vadai:
Urad dal - 1 cup
Rice - 4 tbs
Green chillies - 2 (Chopped)
Cumin seeds powder - 1/4 tsp
Asafoetida - a pinch
Thayir/Curd Mixture:Rice - 4 tbs
Green chillies - 2 (Chopped)
Cumin seeds powder - 1/4 tsp
Asafoetida - a pinch
Thayir/curd - 4 cups
Coconut - 2 tbs
Mustard - 1/2tsp
Asafoetida - a pinch
Curry leaves - a handfull
Red chillies - 4 nos
Method :
Soak the paruppu/dal in water for 30 to 45 minutes.
Grind the Paruppu/dal along with green chillies, asafoetida, cumin powder and
salt in wet grinder adding a tablespoon of water now and then
( approx 1/4 cup ) .
The batter should be fluffy. This should take about 45 mts.
Transfer the batter to a vessel and
Wet your palms, take a ball of the above batter and
make vadai shapes as shown in the picture and deep fry in oil.
This comes with practice or you can shape the vadais on a banana leaf or a thick plastic
sheet and deep fry them in oil.
Remove the deep fried vadais and
drop them into a bowl of warm water and place them in it for about 10 seconds.
Remove and gently press between slotted spoons to remove the excess water.
Set aside.
Repeat and finish making vadais with the rest of the
remaining batter soaking them in water and set aside.
Whisk the curd well and to this add a tablespoon of ground coconut paste and mix well
(Coconut is optional).
In a small pan heat a teaspoon of oil and season with, mustard, asafoetida,
redchillies and curry leaves.
Add the seasoning and salt to the yogurt mixture, mix well.
Spread the vadais in a baking pan or a wide vessel ( do not place one over the other).
Pour the curd mixture evenly all over the vadais, covering them completely.
Garnish with carrot shreds and also with finger chips and coriander leaves...
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