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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