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Showing posts from August 28, 2015

THAYIR VADAI/ CURD VADAI

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INGREDIENTS:

Urad dal three cups
Cooking oil to deepfry Bellari onion finely chopped lengthwise half cup Green chillies three finely chopped Curry leaves finely chopped one cup  Coriander leaves finely chopped one cup Pepper one tablespoon Asafoetida half pinch Fresh curd one lit.

TEMPERING INGREDIENTS OF CURD:


Onions green chillies, curry leaves, coriander leaves, asafoetida, ginger grates (carrot grates optional)


PROCEDURE:


Wash the urad dal several times to remove preservatives by the sellers.
Soak the urad dal for one hour. Time limit for soaking urad dal is a must for getting softness and puffiness of vadai. Drain the water completely. Grind the urad dal by adding water little by little. I mean very little. Care should be taken in adding water to the grinding urd dal throughout the course, After 15 minutes, the urad dal becomes a thick and smooth and soft batter. Add salt required to taste Wait for another ten minutes by adding few drops of water and allow to grind further. Collect the batter in a bo…