Arsi Vadai Rice Vada Sanjeev Kapoor Khazana

When its coffee time like that in the South, snack like the way they do with Arsi Vadai. A flavourful vadai made from rice fermented in buttermilk. Filter kaapi must to go with it.

ARSI VADAI

Ingredients

1 cup parboiled rice (arsi)
2 cups buttermilk
2-3 green chillies
tsp asafoetida (hing)
2 dried red chillies
Salt to taste
1 cup fresh coriander leaves
cup scraped fresh coconut
8-10 curry leaves, finely shredded
Oil for deep frying
Coffee to serve

Method

1. Wash the rice with sufficient water and drain. Add buttermilk and set aside to soak for 3-4 hours.
2. Drain the rice and reserve some of the buttermilk and add into the mixer jar. Add green chillies, asafoetida, dried red chillies, salt, and coriander leaves and grind to a coarse paste. Add coconut and cup of the reserved buttermilk and grind to a fine paste.
3. Transfer the paste into a bowl, add curry leaves and mix till well combined. Dip your fingers in some water and take a small portion of the mixture, shape it into a ball, and flatten it on a piece of banana leaf. This is a vadai.
4. Heat sufficient oil in a kadai. Gently slide in the vadais a few at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
5. Arrange the vadai in a serving bowl. Serve hot with coffee.

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