Raw Rice 1/2 cup Toor dal 1/4 cup Red chili 2-3 Asafoetida a pinch Ginger a small piece Curry leaves few Salt to taste Oil for deep frying Ghee 1 tsp
Soak the rice and dal together for 2 hours.
Drain the water and grind this along with red chili and ginger.
Let the ground batter be coarse like a rava. Do not grind smoothly. Do not add water while grinding. If needed just sprinkle some water. Add salt, curry leaves and a tsp of ghee to the batter and mix well. Adding ghee gives crispiness to the vadai.
Heat oil in a pan and let it become hot.
Take the vadai batter in hands and drop in small portions into the oil. Cook in a medium low flame on both side till golden brown..
Drain this in a kitchen towel and do the same for the rest of the batter.
Serve hot with coconut chutney. You can make this and keep this for a long time and it still remains crisp too.
Notes:
- Let the batter be little loose. If it is too thick then the vadais will be hard to eat and choke in throat while eating.
- Adding this to rasam and mor kuzhambhu will be very delicious.
- If needed 2 tblsp of grated coconut can be added to the batter.
