Rice Vada

 

It was raining all day today, I hate wet Saturdays. I much rather be out and about. Unfortunately when it’s cold and wet, all I think about is food! The more rainy weekends we have, the fatter I’ll get. Urgh! So much for losing weight before the holidays.

I decided to make vada with chai for afternoon tea today. Unfortunately we didn’t have any urad dal at home so couldn’t make methu vada, so I made vadas out of leftover rice instead. They tasted great, was super easy and went great with Maggi Hot and Sweet sauce.

You’ll need:
  • 2 cups cooked rice
  • 1 tablespoon urad flour
  • 4 green chillies (chopped finely)
  • 1 sprig curry leaves (stalk removed – chop leaves finely) 
  • 2 tablespoon finely diced onion
  • 1 teaspoon finely chopped fresh coriander
  • 2 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon fresh coconut (optional)
  • 1/2 teaspoon coriander powder
  • 2 teaspoons roasted red chilli powder (or to taste)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon ground black pepper
  • Pinch of hing
  • Pinch of ajwain seeds
  • Pinch of cumin seeds
  • Salt to taste (optional)
  • Water
  • Oil
 
Method:
Mash rice with a little water. Use a food processor if preferred. Mix all the ingredients except the oil. Wet hands, roll the rice mixture into small balls, flatten and then poke a hole in the middle. An easier way to make the hole is to poke the hole halfway on one side, flip the vada over and poke through the other side. This will help prevent the vada from breaking.
 
Heat oil in a pan, on a medium heat, drop the vadas into the oil. Allow to cook slowly. Once golden, flip the vada over. Cook the other side. Remove from oil and drain on paper towels. Enjoy!

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