Name: Puli (Tamarind) Vadai recipe by suganya balusamy at BetterButter
Prep time: 240 min
Cook time: 15 min
Total time: 255 min
Yield: 4
Ingredients: 1/2 cup Idly Rice; 1 tablespoon toor dhal; 1 tablespoon Coconut,grated; 3 red chillies,dried; few Curry Leaves; a gooseberry size Tamarind; 1/4 teaspoon Cumin seeds; soaked Rice and dhal; 1/2 tsp Salt; a pinch of Asafoetida; 1 tablespoon Water; 1 1/2 tablespoon Rice flour; Oil to deep fry

ABOUT Puli (Tamarind) Vadai RECIPE

one of the traditional dish from kongu regions of tamilnadu.

Ingredients Serving: 4

1/2 cup Idly Rice
1 tablespoon toor dhal
1 tablespoon Coconut,grated
3 red chillies,dried
few Curry Leaves
a gooseberry size Tamarind
1/4 teaspoon Cumin seeds
soaked Rice and dhal
1/2 tsp Salt
a pinch of Asafoetida
1 tablespoon Water
1 1/2 tablespoon Rice flour
Oil to deep fry

Instructions

Soak rice and toor dhal for 4 hours.
In a mixie jar,grind coconut,red chillies,curry leaves,cumin seeds,grated coconut,soaked rice and dhal,salt and asafoetida by adding tablespoon of water to a fine paste.If needed,you can add another teaspoon of water
Refrigerate the grinded batter for one day.Heat oil in a pan to deep fry the vadais in medium high flame.
Grease the plastic cover with oil.take one small size ball from the grinded batter and make it a thick round by pressing it with fingers.
Carefully drop the pressed batter into the oil. Dont disturb until it fluff up (app 10 secs).Then turn the vadas and cook till it changes to light brown colour.

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