Friday, July 30, 2010
Since I made the tomato chutney, I had to make this vadai. This vadai goes very well with the chutney and I had never made this vadai and was very surprised by its texture.Very crunchy on the outside and soft inside.
1/2 cup rice flour
1/2 cup fine semolina (I used sooji ravai)
1/2 cup all purpose flour
1/4 cup ghee
4-5 green chillies finely chopped
2 onions finely chopped
1 small bunch coriander finely chopped
1/2 tsp hing
salt to taste
water as required
Mix the rice flour, semolina and plain four in a large bowl.
Add the remaining ingredients except water and mix well.
Add enough water to make a stiff batter.
To make vadais:
Heat oil in a deep pan.
Take the rolled balls of vadai and flatten it with hand.
Slip gently into the oil.
Deep fry till golden brown and crisp.
Serve with chutney.