Tuesday, September 16, 2014

ARISI VADAI RECIPE | VADAI RECIPES | NO ONION NO GARLIC RECIPES

arisi-vadai
Arisi vadai is a very easy vadai recipe, which was introduced by my friend when i visited her house for the first time on a navaratri day. She served this vadai with getti chutney (thick coconut chutney). After that i never tried it athome but tasted it at her house so many times. She will always send for me whenever she makes this arisi vadai. Some recipes have strong memories associated with that right!.This vadai is a perfect and easy evening snack too. This recipe was featured in the supplement i compiled for Kungumam thozi . Arisi vadai is a perfect one to make for guests on a vrat day as it has no onion and no garlic too.
    Though the name is arisi vadai it looks like a kunukku only.

Ingredients
arisi vadai

  Preparation Time : 10 mins+3 hrs soaking | Cooking  Time : 20 Mins |   Yields : 20 -25

    Raw Rice   1/2 cup
    Toor dal     1/4 cup
    Red chili    2-3
    Asafoetida    a pinch
    Ginger         a small piece
    Curry leaves       few
    Salt       to taste
    Oil         for deep  frying
    Ghee   1 tsp

arisi-vadai
Method:
  • Soak the rice and dal together for 2 hours.
  • Drain the water and grind this along with red chili and ginger.
  • Let the ground batter be coarse like a rava. Do not grind smoothly. Do not add water while grinding. If needed just sprinkle some water. Add salt, curry leaves and a tsp of ghee to the batter and mix well. Adding ghee gives crispiness to the vadai. 
    to-grind ground-batter
  • Heat oil in a pan and let it become hot.
  • Take the vadai batter in hands and drop in small portions into the oil. Cook in a medium low flame on both side till golden brown..
  • Drain this in a kitchen towel and do the same for the rest of the batter.
    arisi-vadai vadai
  • Serve hot with coconut chutney. You can make this and keep this for a long time and it still remains crisp too.
arisi-vadai
Notes:
  1. Let the batter be little loose. If it is too thick then the vadais will be hard to eat and choke in throat while eating.
  2. Adding this to rasam and mor kuzhambhu will be very delicious.
  3. If needed 2 tblsp of  grated coconut can be added to the batter.
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6 comments:

  1. nice. is this similar to kunukku tht we make from remaining adai maavu

    SathyA RAJAGOPAL

    ReplyDelete
  2. The vadais look so crispy and delicious..

    ReplyDelete
  3. Crispy and crunhy looking vadais. Excellent preparation.
    Deepa

    ReplyDelete
  4. Super crispy vadais,i dont mind munching some.

    ReplyDelete

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