My husband loved vadai, especially paruppu vadai, which should be crispy! I think most people love crispy vada. The trick is making the right batter and frying.
INGREDIENTS
urad dal 1 cup
rice 2 tbsp
salt to taste
green chilies 2-3
oil for frying
METHOD
wash well the dal and soak for 2 -3 hours, soak rice separately for 2-3 hours.
Grind rice. adding green chilies chopped fine well, then add dal without any water, grind to a smooth paste.
Mix well, add cold water little to grind again, as the batter should be fluffy, as dal increases in quantity.
To know if the batter is of right consistency, put a tsp of batter in a small cup of water, it should float, that means you have got the perfect batter, as when you put it in a bowl, it shouldn't stick, smooth litke butter should be that batter.
Heat oil, once hot, reduce heat, wet hands take little batter in your hand roll it, flatten and make a small hole with your thumb. Before making each vadai, wet our hand.
Once you've put 4-5 vadai for frying, turn them once they come up.
When they're very light brown, drain and keep aside to cool.
Make all vadais , fry, remove to cool. Then on hot oil, fry the cooled vadais again till crisp.
This is the secret of getting crisp vadai
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