Ingredients of Instant Vadai
- It's 1 cup of batter (Dosa/Idli).
- Prepare 5 of chopped small onions (can also be sautéd for flavour).
- You need 2 of green chillies chopped.
- It's 1 tsp of heated ghee.
- You need a few sprigs of diced curry leaves.
- Prepare 1 tsp of pepper powder.
- It's 1 inch of ginger - grated.
- Prepare 1/8 tsp of asafoetida.
- It's 1/4 cup of rava.
- It's to taste of salt.
- You need as needed of Oil/ghee to fry (not butter).
- Prepare of Extra.
- You need 1 cup of cold water.
- You need of Substitutions:.
- Prepare of You can also use 1/2 finely chopped big onion if small onions are unavailable. Avoid garlic, though.
Instant Vadai instructions
- Mix the batter with all the ingredients (except oil to fry). Add in some water if needed to make a thick flowy batter..
- Let it rest about 5 minutes to incorporate the seasonings with the batter..
- Now, shape the batter in the form of doughnuts. If very sticky, dunk your hands in the cold water and shape..
- Heat the oil/ghee to medium-high and drop in one mould. If the batter starts to sizzle and form bubbles immediately around it; then the oil is hot enough..
- Now add in all the moulds one by one in the batter and deep fry them. Once they turn darker golden brown both sides; drain them out on a paper towel and serve them hot! You can have it with a side of chutney..
- You can use Sambar or Rasam to give Sambar vadai or Rasa vadai..
- To make Thayir vadai, add the drained vadai in a bowl of hot water. Let it soak 5 mins. Then, drain off the water by squeezing the vadai gently so that it doesn't break and transfer it to another bowl. Add in thick curd/yoghurt in the bowl with the vadai and season it with small gratings of a carrot along with back mustard seeds sautéd in oil and chopped cilantro..
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