I never learnt how to make vadais during those times. I was happy to eat vadai after vadai watching TV. After roti-rajma-jeera rice every day I’d yearn for the familiar Idli-vadai-chutney. I’ve never been thin in my life, the slimmest I ever was, was during those hostel days, deprived of vadai, biryani and urundai kuzhambu.
Making this vadai is quite
straight-forward. Just make sure to grind the batter to the right consistency –
thick, smooth and light. You should be able to shape the batter with your hands.
It’ll be sticky, so wet your hands each time you shape a vadai. Alternately, you
can use a banana leaf or empty milk packets to shape your vadais on. You can add
little pieces of chopped coconut, curry leaves or coriander leaves to the vadai
batter, we usually don’t. We keep it very minimal – cumin, whole black
peppercorns and salt. Adding semolina/rava to the batter gives a nice, crunchy
exterior. If your batter is too thin and the vadais are drinking up too much
oil, you can add semolina/rava to thicken the batter. Made these vadais today
for Aadi krithigai. Aadi anything is special.
Soaking time: 2 hours
Cooking time: 20 mins (includes grinding time)
Makes: 20-25 vadais
Ingredients
Whole Black gram/Urad dal/Ullundu
– 1-1/2 cups washed and soaked for 2-3 hoursSooji/Rava/Semolina – 3-4 tbsp
Whole black pepper corns – 2 tsp
Jeera/Cumin seeds – 2 tsp
Salt to taste
Water as necessary
Oil for deep frying – about ¾ cup or so
Method
1. Rinse
urad dal in 2-3 changes of water till the water runs clear. Soak in water for
2-3 hours.
2. Drain
the soaked water and keep aside. Throw the soaked and strained urad dal in a
wet grinder or mixer/mixie and grind adding the drained water little by little
to get the grinder moving. Grind to a fine paste adding only as little water as
necessary. The vadai batter should be light and fluffy but not runny. When the
vadai batter is the right consistency, add the cumin seeds, salt and whole
black pepper corns to the batter while the grinder is still running and let
grind coarsely for just a minute more. Switch off. Transfer the batter to a
bowl, scraping the sides and bottom of the grinder/mixer jar.
3. Add
the semolina to the batter and mix well. Taste and adjust salt.
4. Heat
oil in a kadai/skillet. Have a bowl with water handy.
5. When
the oil is hot but not smoking, wet your left palm (for right handers) with
water, take a large lemon sized ball of the batter and pat on the wetted palm
into a round not too flat disc. Use your index finger to put a hole in the
centre of the disc. Now gently pick up the vadai with your right hand (preserving
the shape of the vadai) and slide into the hot oil. Repeat with the remaining batter.
Fry 4-5 vadais in a batch and deep fry till golden. Flip mid-way and fry till
golden on all sides. Remove onto absorbent paper.
6. Serve
hot with coconut chutney.
Notes
1. If
the batter is not thick enough, the vadais tend to absorb too much oil. To
correct this, add rava/semolina till you get the right consistency of batter.
2. Always
fry vadais on medium-high. Frying on too low heat can also result in oily
vadais.
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