Name: rice vada recipe by Anjali sahu at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: rice-1kg; 100 gm urad dal or black gram; onion-1; ginger and garlic thinly crused; pinch soda; 50 gm-besan; cumin seeds and Ajwain; oil for deep frying

Ingredients Serving: 4

rice-1kg
100 gm urad dal or black gram
onion-1
ginger and garlic thinly crused
pinch soda
50 gm-besan
cumin seeds and Ajwain
oil for deep frying

Instructions

Take 1 kg of rice and mix 100 gms of urad dal or black gram in it. Soak both of it in fresh water for three hours. Filter out the water and mince it in a grinder or mixer to grind it in a thick form.
In the dough add onion, garlic and ginger thinly crushed. Add a pinch of soda and 50 gms of besan in the thick dough to get the needed form and colour when fried.
Beside this add a spoon of Ajwain and cumin seeds, which acts as a digestive enzyme.
When the oil is warm, you need to put the dough in the oil with fingers.Cook for 2 mins till the color starts changing to golden brown. Flip the rice vada and cook for 2 more mins.Repeat the same with the remaining batter.
Serve it with tomato and chilli sauce.

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