Vada Recipe | Vinayagar Chaturthi Special | Curd, Medu,

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Ulundhu Vadai
INGREDIENTS
Black Gram (De-husked) or Urad – 1 Cup
Rice Flakes – 1 Tblsp
Raw Rice – 1 Tsp
Maida – 1 Tblsp
Salt – 1 Tsp
Oil – For Deep Frying

METHOD
1. Soak Dhal, Rice Flakes, Rice together for 1 hour.
2. Strain water and grind to a frothy paste in stone grinder; sprinkle water now and then.
3. Add salt before removing from the grinder. Mix maida in little water and add to the batter few minutes before taking out.
4. Heat oil in a broad kadai.
5. Using fingers take lemon sized batter and pat on a wet cloth.
6. Put a hole in the centre and transfer to hot oil. Prepare in the same manner until oil holds.
7. When it turns golden underneath, turn over gently using a perforated ladle.
8. Remove when evenly fried, transfer to a colander.
9. Serve hot with idli and sambhar.

Sambhar Vadai
Heat little water and keep ready. Heat Sambhar also. Immediately after taking out from oil, put it in hot water. Take out and add to the hot sambhar. Serve sprinkled with raw onions on top.

Rasa Vadai also can be prepared in the same manner using Dhal Rasam.

Thayir Vadai
Grind ¼ cup of grated fresh coconut, few green chillies, 10 cashewnuts together to smooth paste and mix with whipped curds. Add just enough salt. Heat little oil. Add mustard, black gram dhal, asafoetida. Pour over whipped curd. Cut coriander and sprinkle on top of curd. Prepare vadai. Dip in hot water and put it in prepared curd which is kept in a broad basin. Soak for two hours and then serve. While serving sprinkle chat masala and little bondi on top.

Stuffed Thayir Vadai
Mix together finely cut cashewnuts, green chillies, coriander and salt together. Pat vadai little thinner on wet cloth. Sprinkle little nuts. Fold the cloth in such a way that it holds the nuts inside and to a half moon shape. Shift carefully using wet hands to hot oil.