A tasty snack for those rainy day evenings.A festival must--as in aama vadai with payasam (sweet porridge).
Step By Step Method
Soak all the dhals and rice together in water for about 2 hours.
Drain the water and let the dhals/rice dry for half an hour.
Grind the chillies,ginger, salt and Hing first and then add and grind the dhals and rice without adding any water.
The batter should be coarse. Do not make it a fine paste.
Add the finely chopped curry leaves and coriander leaves to the batter and 1 tablespoon of oil to the batter.
Now make small round vadais about the size of the new two rupee coin (it should also be flat enough if you want it to be crispy).
Fry them in preheated oil.
While adding the Vadais, you could simmer the stove and then increase the flame, when you are turning over again simmer and let the vadais turn crispy.
Remove from flame when it is golden brown.
You could remove excess oil by using a blotting paper/tissue paper as a base in the vessel after frying.