Sundari Ganesan’s deep love for experimentation can be seen in this delicious recipe of instant vadai. It is such a family favourite that she always keeps a bottle of powdered roasted gram (daaliya in Hindi, udacha kadalai in Tamil) in her kitchen, so that she can make these vadais instantly.
Ingredients:
- 2 cups roasted gram, powdered
- 1 large onion, chopped fine
- 5 green chillies, chopped fine
- 1 inch piece ginger, chopped fine
- A fistful of coriander leaves, chopped fine
- 1 tablespoon fresh coconut, grated (optional)
- Salt to taste
- Oil (for deep frying)
Method:
- Mix all the ingredients (except the oil) and bind well. The onions will add wetness to the mixture, so you should add very little water. Sprinkle just 1-2 teaspoons of water to pat the mixture into a thick dough.
- Divide into 12-15 portions, roll and flatten them into vadais on a plastic sheet.
- Now heat the oil in a pan and drop a few vadais at a time, frying them evenly on all sides until they turn golden.
- Serve hot with coconut chutney or ketchup.
| Part-1 of this post is an interview with Sundari Ganesan, a talented Tamilian from Mumbai. First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers. |
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