Whenever I holidayed at my grandmother’s house she made these delicious, crispy, nutritious and lip-smacking vadais as an evening snack. I learnt this dish as a teenager. This vadai differs from the masala vadai although the two look similar.

What you need

Rice – 50 gm

Urad dal – 25 gm

Bengal gram dal – 100 gm

Green gram dal – 100 gm

Red gram dal – 50 gm

Coconut, cut into small pieces - 1/2

Coriander leaves - 1/2 cup

Curry leaves - a few

Ginger, cut into small pieces - 1/2 piece

Red chillies - 10

Asafoetida - 1/2 tsp

Mustard seeds - 1 tsp

Salt - to taste

Oil - to fry

Cooking instructions

Soak rice and dals for about four hours. Wash and grind them without water along with red chillies into a tough batter. To this batter add chopped coconut, ginger, coriander leaves, curry leaves, asafoetida, seasoned mustard seeds and salt. Heat the oil, make small balls, flatten them, and fry it till golden brown. Serve hot.

Durga Lingam is a homemaker who loves cooking and trying out new recipes.

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