Ingredients:
2
|
|
1 bowl
|
|
Onion
|
1 tbsp chopped
|
Method:
- Take a bowl of warm water with little salt in it. Immerse two Vadais into it and keep soaked for 2-3 minutes. Then take out and gently press inbetween the palms to squeeze out the water (take care not to break).
- Place squeezed Vadais in a deep bowl and pour hot sambar over this Vadais (Vadais should be completely immerse in sambar). Keep soaked for 8-10 minutes.
- Before serving, sprinkle some chopped fine pieces of Onions over the top.
- Cooking in low flame tastes better.
- Vada made easier: keep a flat bottomed bowl upside down. Spread a wet thin cloth over it. Place a big lemon size portion over the wet cloth, flatten and make a hole in the center. Slowly tilt it on to your hand and then gently slide it into the oil to fry.
- Spray a little bit of water just to wet the cloth, before making every Vada.
- Can store the Vada batter in the fridge for 1-2 days immediately after grinding. But the batter should be thick.
