Serving:20 to 25 pieces |Type: Snack/ Pillayar Nombu

Ingredients:

Method:

1. Soak the urad dhal for about 1 to 1 ½ hours.
2. Meanwhile in a mixer grinder smootly powder kalkkandu and brown sugar together. Keep it a side
3. In a wet grind very smoothly grind the soaked urad dhal for about 15 to 20 minutes. Do not add too much water to grind the batter. It should not be very liquid like dosa batter but also not too tight like cookie dough.
4. Now mix Urad dhal paste, the powdered sugar, cardamom powder and salt all together.
5. Then add rice flour mix it well until you get the right consistency for making vadai.
6. Take a pan, heat with oil on medium heat.
7. Place a sandwich ziploc bag, lay it flat on a hard surface. Apply some water on top of the bag.
8. Next wet you hand and take a lemon size dough.
9. Place the dough on the wet bag and make it into a round pattie. If you want to you can make a hole in the middle of the vadai.
10. Now pick up the bag and place the round pattie on to your hand and slowly pull back the ziploc bag.
11. Now place the pattie into the oil gently and fry it.
12. Fry it until both sides get light brown in color.
13. Be careful the vadai will get brown quickly so make sure it is on medium flame. Otherwise the vadai will get brown too quickly but the center would not have cooked.
14. Remove the vadai from the oil and place it on a paper towel to remove excess oil.
15. It is severed at room temperature not pipping hot from the stove.

Note:

1. Instead of brown sugar you can use jaggery.
2. If you do not find kalkkandu you can use sugar.
3. If the urad dhal is of good quality, you can get 20-25 vadai for 1 cup of urda dhal.
4. Generally in India, the kalkkandu and the jaggery are added in the wet grinder after the urad dhal has been grinded smoothly. All of the ingredients together are grinded for another few minutes and then it is ready to be made as a vadai.