Kara Vadai

This is a recipe passed on to me by my grandma soon after my wedding. She handed me a notebook full of her authentic recipes in her own handwriting which I treasure. My grandma is a great cook and whenever we used to visit her place during our summer vacations we used to return only after gaining a few pounds after eating all her delicious cooking. This is one of her authentic creations. It can be made by soaking and grinding the rice and pulses. But this is an alternative quicker version using gram flour and rice flour.

Ingredients

Rice Flour - 1 cup
Gram Flour - 3/4 cup
Maida/All Purpose Flour - 1/4 cup
Split moong dal/ Yellow moong dal - 2 tablespoons
Asafoetida/Hing - 1 pinch
Baking Soda - 1/4 teaspoon
Onion - 1 medium sized
Chilli powder - 3 teaspoons
Salt to taste

Directions

Chop the onions finely. Sift the rice flour, gram flour and maida together. Mix all the ingredients together. Add water and make a thick batter without any lumps. You can add a little more chilli powder if you want it extra spicy!

In a heavy bottomed vessel, add oil to about 2 inches high and heat. When it is piping hot, ladle a small amount of batter with a spoon and drop the in the oil carefully. Deep fry them in batches of 5 or 6 till they turn golden brown in about 2 to 3 minutes. Take care the flame is not too high, otherwise the inside might not get cooked properly.

Serve hot with tea!

Sending this to My Legume Love Affair - 11th helping hosted by Lori and started by Susan.