I learnt this recipe from my husband’s grandmother. This vadai is different from the usual ones which we make using black gram or mixed pulses. Arisi vadai tastes great with the flavour of curd and coconut. It is ideal for an evening snack.
What you need
Par boiled Rice – 11/2 cups
Red chillies, dry - 8
Coconut, grated - 2 cups
Asafoetida – 1/2 tsp
Curry leaves - a bunch
Semolina - 1/2 tbsp
Thick curd - just enough for soaking the rice
Salt - per taste
Oil - for frying
Cooking instructions
Clean and soak the parboiled rice and red chillies in thick curd for a minimum of two hours.
Grind to a smooth paste in a mixer, adding grated coconut, asafoetida and salt.
Mix semolina and garnish with curry leaves.
The consistency of the batter should be thick and not watery. If watery, some more semolina can be added.
Pat the batter into the shape of vadas and deep fry to a crisp on medium heat.
Anandhi is a company secretary who is passionate about cooking and painting.
