Instant Vadai

Name: Instant Vadai
Total time: 900 s
Yield: 2 people
Cuisine: American
Ingredients: 1 cup batter (Dosa/Idli); 5 chopped small onions (can also be sautéd for flavour); 2 green chillies chopped; 1 tsp heated ghee; a few sprigs diced curry leaves; 1 tsp pepper powder; 1 inch ginger - grated; 1/8 tsp asafoetida; 1/4 cup rava; to taste salt; as needed Oil/ghee to fry (not butter); 1 cup cold water; You can also use 1/2 finely chopped big onion if small onions are unavailable. Avoid garlic, though

Lakshmi Balaji @laxie

In The Kitchen

The rainy days when you need something to comfort you between meals; vadai is the best option. So, to make quick vadai we can use available ingredients. One such is the dosa/idli batter.

Lakshmi Balaji @laxie

In The Kitchen

The rainy days when you need something to comfort you between meals; vadai is the best option. So, to make quick vadai we can use available ingredients. One such is the dosa/idli batter.

Saved

Ingredients

~ 15 minutes

2 people

1 cupbatter (Dosa/Idli)
5chopped small onions (can also be sautéd for flavour)
2green chillies chopped
1 tspheated ghee
a few sprigsdiced curry leaves
1 tsppepper powder
1 inchginger - grated
1/8 tspasafoetida
1/4 cuprava
to tastesalt
as neededOil/ghee to fry (not butter)
Extra
1 cupcold water
Substitutions:
You can also use 1/2 finely chopped big onion if small onions are unavailable. Avoid garlic, though

Saved

Steps

~ 15 minutes

1

Mix the batter with all the ingredients (except oil to fry). Add in some water if needed to make a thick flowy batter.
2

Let it rest about 5 minutes to incorporate the seasonings with the batter.
3

Now, shape the batter in the form of doughnuts. If very sticky, dunk your hands in the cold water and shape.
4

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.
5

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.
6

You can use Sambar or Rasam to give Sambar vadai or Rasa vadai.
7

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.