For Varalakshmi Nombu, I was rushed for time and could not make the regular medhu vadai for prasadham, instead I made the rice flour vadai. I had to make two portions of the recipe as it disappeared very fast. Usually I make it for an afternoon tea and add onions to it, but since it is for prasadham I made it without onions. It tastes delicious and has a crunchy texture when it is hot off the stove. When it cools down, it is still a little crisp and delicious. A simple and gluten free vadai to make anytime.
Measuring Spoons and Cups
Rice Flour - 1 cup
Asafoetida Powder - 1/4 tsp
Ginger Grated - 1 tsp
Curry Leaves - a few
Cilantro Chopped - 2 tbsp
Green Chillies - 2 finely chopped
Yogurt - 2 tbsp
Oil - 2 tsp plus 1 cup for frying the vadai
Water - Enough to form firm dough
1. Heat the oil in the frying pan on medium high heat. Mix all the dry ingredients together and add curry leaves, cilantro and ginger to it. Mix well and add two tsp of oil to it.
2. Add yogurt and give it a mix. Add water a little at a time and bring the mix together to form a dough.
3. Make quarter cent balls and flatten it and make a hole in the center. Fry the vadai's and serve it with chutney or ketchup.