Vengaya Vadai

This is the vadai, which my mom prepares to have along with Palaya Sadham. When ever its palaya sadham at our home she used to serve it along with this vengaya vadai and pasi payaru sundal. Best combo ever!! Even i used to follow the same combo now.

We call this vadai as kara vadai in our native. I have already posted one Kara Vadai recipe which is prepared with rice, lentils and spices batter.

This one is an instant version of Kara Vadai which is prepared with Besan flour. You can prepare this vadai in less than 20 minutes. The tasty recipe follows!!

Yields : 10 to 12 vadais

Preparation Time : 20 minutes

Ingredients:

Besan Flour                  - 2 cups (Kadalai maavu)
Rice Flour                    - 1/4 cup (Arisi Maavu)
Salt                               - As required
Chili Powder                - 2 tsp
Asafoetida                    - a pinch (hing/Perungayam)
Big Onion                     - 1 (big)
Curry Leaves                - few
Oil                                 - for frying

Procedure:

• Chop Big onion lengthwise. Take a bowl. Add Besan flour, Rice flour, salt, chili powder, asafoetida , curry leaves and chopped onions to it.
• Mix everything , Add water in small instances and start preparing the batter. Make sure you add enough water. The batter should be thick or else vadai will absorb oil.
• Heat oil in a pan. Take small amount of batter with hands and drop it in the oil. Deep fry it.
• Drain excess oil and enjoy your vadais.  

Kara Vadai

This is our native special vadai.. There are two types of Kara vadai. One is prepared using Gram Flour, onion and spices powder and another one is prepared with Rice , Lentils and spices batter.. This recipe uses second method.

A Very much flavourful, crispy and tasty vadai.. Here goes the recipe..

Yields : around 25 vadai

Preparation Time : 15 minutes + Time for soaking & Grinding

Ingredients:

Channa Dal          - 1 cup (Kadalai Parupu)
Raw Rice             - 1/2 cup (Paccharisi)
Idli Rice               - 1/2 cup (Idli Arisi)
Urad Dal              - 1/2 cup (Uluntham Parupu)
Red Chili             - 3
Garlic Pods          - 5
Big Onion            - 1 (big)
Curry Leaves       - few
Salt                       - As required
Oil                        - for deep frying

Procedure:

• Wash and soak Channa Dal, Urad Dal, Raw Rice and Idli Rice together for 2 hours.
• After that, grind them to a smooth batter along with Red Chilies and Garlic. Be careful, when you grind the batter. Don't add too much water as vadai will absorb more oil if the batter is watery.
• Chop Big onion and crush curry leaves. Add it to the batter, Add also enough salt and mix the batter well.
• Heat the oil in a frying pan. When the oil is hot, take the batter in a small laddle and add to it.
• When the vadai is cooked on one side, slowly turn it to the other side.
• Take out the vadai, after its done on both the sides. Drain excess oil and serve the vadai hot.