Ingredients:
Urad dal-2 cups
Refined oil-1/2 ltr
Green Chilly -4 nos
Ginger- small piece
Pepper-1/2tsp
Asofoetida powder -1 pinch
Salt-to taste
Curry leaves-little
Method:
1)Soak urad dal in water for 2 hours.
2)Drain the water completly.
3)Grind urad dal and also add the chilles and ginger.
4 )While grinding add little water, as excess water leads to an oily Vadai.
5) Be sure to make a soft batter and if we add more water the Vadai would drink oil.
6)Then add the pepper, asofotida powder and salt to the batter.
7)After taken from grinder add the chopped curry leaves. Now the vadai batter is ready.
8)Heat the oil in a kadai and keep in a medium flame.
9)Take a bannana leaf or a plastic thin sheet.
10)Dip your hand in water and take a lemon size batter in your hand.
11)Pat this in the leaf and put a hole in center with your finger.
12)Then put this in oil and flip it gently when one side is done.
13) Golden colour means you that the crispy Vadai is ready to serve.
14)It goes out well with coconut chutney,and sambar.
Vadai and Payasam always mean a special occasions. Just try out all our last month special menus on Thamiz Varusha Pirappu and post your comments. En iniya Thamiz Varusha Pirappu Nal Vazhutthikkal.
Refined oil-1/2 ltr
Green Chilly -4 nos
Ginger- small piece
Pepper-1/2tsp
Asofoetida powder -1 pinch
Salt-to taste
Curry leaves-little
Method:
1)Soak urad dal in water for 2 hours.
2)Drain the water completly.
3)Grind urad dal and also add the chilles and ginger.
4 )While grinding add little water, as excess water leads to an oily Vadai.
5) Be sure to make a soft batter and if we add more water the Vadai would drink oil.
6)Then add the pepper, asofotida powder and salt to the batter.
7)After taken from grinder add the chopped curry leaves. Now the vadai batter is ready.
8)Heat the oil in a kadai and keep in a medium flame.
9)Take a bannana leaf or a plastic thin sheet.
10)Dip your hand in water and take a lemon size batter in your hand.
11)Pat this in the leaf and put a hole in center with your finger.
12)Then put this in oil and flip it gently when one side is done.
13) Golden colour means you that the crispy Vadai is ready to serve.
14)It goes out well with coconut chutney,and sambar.
Vadai and Payasam always mean a special occasions. Just try out all our last month special menus on Thamiz Varusha Pirappu and post your comments. En iniya Thamiz Varusha Pirappu Nal Vazhutthikkal.
