Ingredients
- 1 cup rice flour
- 1 cup + 1/2 cup water
- 1/2 cup thick curd
- Required salt
Vada dough
- 1 tablespoon Coconut oil
Add ons
- 3/4 cup finely chopped onions
- 1 + 1/2 tablespoon finely chopped ginger
- 1 teaspoon Asafoetida
- Few curry leaves
- 2 green chilli finely chopped
- 1 tablespoon red chilli flakes
Instructions
- Firstly add rice flour, water, salt, and curd to a wide vessel; mix well till you get Lump free smooth batter
- Add oil to a wide heavy-bottomed pan and pour rice flour slurry
- Turn on the stove in low- medium flame and keep mixing for a lump-free smooth dough
- Thickens well and dough comes together
- Without touching the pan it turns to a whole mass
- Check if the dough is at the right consistency, Nonstick when touched with wet hands
- Vadai dough is ready; turn off the stove
- Transfer to a plate and cover with a damp cloth
- Warm enough to roll? Grease with little oil and mix well; If the dough has any lumps, break it
- Add onion, ginger, asafoetida, curry leaves, green chilli, and dried red chilli flakes; mix well
- Grease your hands with little oil and pinch a portion of the dough
- Roll and flatten. Make a hole in the center
- Heat oil and fry vadai in batches
- Avoid flipping immediately. Give time to fry
- Flip and fry both sides golden brown
- Drain oil in the oil filter and serve hot vadai
Video
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Notes
- Shape vada according to your desired size
- Add extra spice and seasoning to the vadai dough else vada will taste bland
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