Besan Vadai

Who doesn't love vadai. The famous deep fried snack found in most roadside stalls,restaurants and Indian households. Making the traditional vadai needs hours of preparation by soaking the dhall,grinding, and the dough shall be rest for atleast an hour to infused the aromatic herbs and spices. What if i tell you, all this hard labour can be skipped and you'll still be able to enjoy delicious vadai in jiffy.

No, i'm not talking about store bought ready made vadai batter. This simple and easy batter can be made in your own kitchen with ingredients available in your pantry. No soaking neither grinding required yet, soft and spongy vadai will make into your teatime table for a lazy weekend. 

Gram flour or besan gives the vadai the much needed body and flavour. I added rice flour for giving the vadai crispy texture and since i like my vadai hot, i added four green chilles. You may adjust the amount of chillies to suit your heat tolerance level.

The more the ingredients the more merrier but do not overdo. This is simply not wanting any ingredients to over domain the others. Personally, i love to taste a little of curry and coriander leaves and a littte bite of cumin seeds and peppercorns while the tasting the nutty flavour of the besan which is the base of thia dish. There you go our weekend tea time treat with instant besan vadai.

Ingredients

2 cups besan/gram flour

1/3 cup rice flour

3 green chillies, chopped

2 onions,chopped

1 tsp grated ginger

1/3 cup chopped coriander leaves

3 sprig curry leaves,chopped

1 tsp cumin seeds

1 tsp whole black peppercorns

Salt to taste

Water as needed

Vegetable oil for deep frying

Methods

In a large bowl, add besan flour,rice flour and salt. Whisk to combine.

Add the chopped onion,green chillies,grated ginger,curry leaves,coriander leaves,cumin seeds and peppercorns. Stir well.

Gradually add water little at a time to knead into a thick batter.

Heat oil in a pan for deep frying over a medium heat. Apply oil to your hand, scoop a lemon sized of the dough.

Shape the dough into a thick disc and poke a hole in the center of the dough.

Gently drop into the oil and fry till golden on both sides and the edges turns crispy.

Transfer to a tray lined with clean kitchen towel to absorp excess oil.

Serve with coconut chutney or ketchup.