KALKANDU VADAI

KALKANDU VADAI
300 grms urad dal
1 tbs raw rice
300 grms kalkandu
Oil for frying

Method:

Wash and soak the urad dal and rice for about 30 minutes.
Powder the kalkandu and keep aside.
Now grind the urad dal and rice to a fine paste
Using very little water as possible.
Keep the ground dal in the fridge for about 20 minutes to harden.
Now add the powdered kalkandu and mix well.
The batter will become watery.
Keep the dough again in the fridge for about 30 minutes.
Now heat oil in a wok, make small vadais and deep fry
On medium heat. The vadais will become dark brown or black
If fried in very hot oil. It might be raw inside.
These vadais will puff up very well and be soft.
Fry few at a time. Drain it on tissue papers.
It keeps well for about 3 days.

Note: I used the traditional atu kal to grind the dough.