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Instant Vadai
Instant Vadai

Before you jump to Instant Vadai recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to instant vadai recipe. You can have instant vadai using 15 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Instant Vadai:
  1. Use 1 cup batter (Dosa/Idli)
  2. Use 5 chopped small onions (can also be sautéd for flavour)
  3. Prepare 2 green chillies chopped
  4. Prepare 1 tsp heated ghee
  5. You need a few sprigs diced curry leaves
  6. Use 1 tsp pepper powder
  7. Provide 1 inch ginger - grated
  8. Take 1/8 tsp asafoetida
  9. You need 1/4 cup rava
  10. You need to taste salt
  11. You need as needed Oil/ghee to fry (not butter)
  12. Take Extra
  13. Prepare 1 cup cold water
  14. Provide Substitutions:
  15. Get You can also use 1/2 finely chopped big onion if small onions are unavailable. Avoid garlic, though
Instructions to make Instant Vadai:
  1. Mix the batter with all the ingredients (except oil to fry). Add in some water if needed to make a thick flowy batter.
  2. Let it rest about 5 minutes to incorporate the seasonings with the batter.
  3. Now, shape the batter in the form of doughnuts. If very sticky, dunk your hands in the cold water and shape.
  4. Heat the oil/ghee to medium-high and drop in one mould. If the batter starts to sizzle and form bubbles immediately around it; then the oil is hot enough.
  5. Now add in all the moulds one by one in the batter and deep fry them. Once they turn darker golden brown both sides; drain them out on a paper towel and serve them hot! You can have it with a side of chutney.
  6. You can use Sambar or Rasam to give Sambar vadai or Rasa vadai.
  7. To make Thayir vadai, add the drained vadai in a bowl of hot water. Let it soak 5 mins. Then, drain off the water by squeezing the vadai gently so that it doesn't break and transfer it to another bowl. Add in thick curd/yoghurt in the bowl with the vadai and season it with small gratings of a carrot along with back mustard seeds sautéd in oil and chopped cilantro.

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