Sona masoori rice - 1/2 cup
(Do not used Idli rice)
Thur dal - 1/2 cup
Salt to taste
Dry red chillies - 5
( I used Kashmiri chilies -2 and regular chilies -3)
Fennel seeds - 1/2 tsp
Cloves - 2
Cinnamon stick - a small piece
Garlic - 3
Ginger - a small piece
Diced onion - a handful
( Usually small onions are used)
Chopped curry and coriander leaves - 1 tbsp
Oil to shallow fry as needed.
|Dharmapuri Milagai Vadai
Wash rice and dal and soak it in clean water along with dry red chillies for just 10 minutes.
Do not soak more than 10 minutes then your vadas will not turn out crisp.
Take a mixi jar add fennel seeds,cloves,cinnamon,ginger,garlic and pluse once then add the drained rice,dal,red chillies,onions and grind it to a semi coarse batter. While grinding add water in intervals.
Transfer to a bowl add salt, chopped curry and coriander leaves, mix well.
The batter should be a semi thick pouring consistency. Do not add too much water and dilute.
Heat oil in a pan when hot drop a ladle of batter in the center and shallow fry till brown on all sides.
Remove from oil and serve hot with coconut chutney.
a) This batter can be made even like Adai.
b) Use only raw rice for this recipe. Soaking time is important otherwise the vadas will not turn crisp.
c) To not add more water to the batter, they should be a semi thick pouring consistency batter.
d) Do not add more spices as they will dominate the dish.
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