Instant Vadai.
You can have Instant Vadai using 16 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Instant Vadai
- It's 1 cup of Batter (Dosa/Idli).
- It's 5 of nos Chopped small onions (can also be sautéd for flavour).
- You need 2 of Green chillies chopped.
- You need 1 tsp of heated ghee.
- It's of Few sprigs of diced curry leaves.
- Prepare 1 tsp of pepper powder.
- You need 1 inch of ginger - grated.
- Prepare 1/8 tsp of asafoetida.
- Prepare 1/4 cup of Rava.
- Prepare to taste of Salt.
- It's of Oil/ghee to fry (not butter).
- It's of Extra.
- Prepare 1 cup of cold water.
- Prepare of Substitute.
- Prepare of You can also use 1/2 finely chopped big onion if small onions.
- Prepare of 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..