One of the best snacks to prepare is vadai. Its so common to south Indian cuisine and is often served for celebrations, offerings and snacks. To most people it is very simple to make vadai's but for me it has been a big struggle. For years I have tried many recipes and instead of making mini doughnut shaped vadais I would often make mini balls out of them. Apart from the shape the texture and taste was another thing I struggled with. The reason being,I wanted to recreate a particular taste and texture. My appa used to buy us some out of the world vadai's, bonda's and baji's from the guy who sold it next to Cross cut road Canadra Bank in Coimbatore. Its easily the best medhu vadai's I have ever tasted.
Measuring Spoons and Cups
Udad Dhal (I used the broken one) - 1 cup
Rice Flour - 1 - 2 tsp
Asafoetida - a few shakes
Pepper - Crushed
Green chillis - 2 sliced
Red Onions - 1/3 cup
Water for soaking and grinding - 5 cups
Cilantro - a bunch
1. Soak the udad dhal in water for over 2 - 3 hours.
2. Place the udad dhal in the food processor and blend it adding maybe 1tbsp water at a time. The dough has to be thick and not watery so that is why the food processor helps. Allow the dough to fluff up and double.
3. Add sliced green chillis, onions, asafoetida, cilantro salt, powdered pepper and rice flour to the dough and mix well. Mix the dough with your hands well for about 25 times to allow air to move well through the dough.
4. As per grandma's tip drop a small ball of dough into water and see if it floats. If it does them you can start making vadai's.
5. Coat your hands with water and take half a golf ball size dough in your hands. Pat it with your tumb and make a hole in the center. Slide the dough into oil that has been heated for frying.
6. Fry on both sides until golden brown.Transfer into a paper towel and serve hot.