Wish You all a Very Happy Pongal
Pongal to me is never complete with this yummy soft and crispy Vadai's. This snack makes its presence in almost all of the South Indian festivals and especially for Tamilians its a must. In my household we relish the left over vada soaked in sambhar(specially made for Pongal) in the evening during tea time. The recipe is pretty simple and standard and there's not much variation to it. Its always soak and grind the urad dhal , add some chillies onions , ginger and salt, shape it and fry it.
But the grinding of the dough and the "shape it " part is the most tricky one to get perfect crispy on the outside and soft inside type of vadai's. Its requires skill and one can master it through experience.
With much further Ado, here is my version of these yummy treats...
BTW ..I made these for last Pongal(2009) and finally made it to the blog after hibernating for a year in my archives.
1 cup Urad dhal soaked for a minimum 2 hrs
1 medium onion,
1 green chilli finely chopped
1 inch ginger finely chopped
1 tblsp rice powder ( adds to the crispiness)
few curry leaves finely chopped
Another trick lies in the onion. Always thinly slice the onion, if you chop it finely, the onion oozes out water and the vadai will soak up oil.Add the sliced onion only when you are ready to fry the vadai's, the reason being the same as mentioned above.
Heat oil about an inch deep in a deep pan. The oil should be moderetly hot.
Add all the other chopped ingredients like curry leaves, ginger, chillies and rice powder.Mix well.
Take a lemon sixed ball in your hand , make a hole in the centre and drop it gently in the oil. Wet your fingers each time you make the vadai
If you find the dough to be watery add little bit more of rice flour to thicken it.
Alternatly you can also use a greased plastic sheet, or platain leaf to make the vadais.
Fry on both sides till golden brown.
Drain it on a paper towel.
Serve with sambhar or chutney or as it is.