Aama Vadai

Recipe Image
  • Snacks
  • Servings
  • 4Spicy
  • 15 MinsCook Time
  • Cuisine : South Indian
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A tasty snack for those rainy day evenings.A festival must--as in aama vadai with payasam (sweet porridge).


Ingredients

Cookwares

Step By Step Method

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    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.

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