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Saturday, September 26, 2009

How to make Vadai



Vadai can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. Vadai are made from dal, lentil, gram flour or potato.


Recipe for Vadai
Ingredients for Vadai:
  • 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
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 vadai once while frying.
  • Vadais are cooked to golden brown prepared in advance.
  • Drain. Serve vadai hot. Reheat vadai by placing in a warming oven.

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