Whenever I grind for urid dal vadai, I grind more to share some vadai with any one of our friends, as South Indian Vadai is a popular snack among Indians. Hot coffee or tea with this medhu vadai and chutney is Tamilnadu's signature dish. On that evening, I had only a handful of vadai mavu (urid dal batter), just enough for us both. But I wanted to stretch it a bit. I used some boiled potatoes , which I had in fridge and the taste was more delicious. I am sure this is one of the best ways to increase the number of vadai. Also adding some vegetables like cabbage (cabbage vadai), also makes a large quantity of vadai using the same amount of urid dal.
|potato ulunthu vadai|
Ingredients: (For 12 small size vadai)
cooked potato - 2 (mashed - 1 cup)
Vadai mavu / batter - 1 cup
Oil (corn oil / canola) - 200 ml
Ginger - finely chopped - 2 tsp
salt - to taste
rice flour - 1 tbsp (optional)
First pressure cook or boil or microwave required potatoes. Mash / grate finely and knead to get a dough like stage. Add enough salt, chopped ginger.
Then add the ulunthu vadai batter we have as left over batter.
Mix well .If needed add a tbsp of rice flour to get a manageable batter.
Heat the oil in a wok. Reduce the flame to medium.
Wet a plastic sheet or banana leaf (small square). Take a small ball of batter , place it on the sheet, gently flatten it and make a small hole at the center. Put the vadai gently into the oil.
Deep fry the vadai in medium to low heat by flipping till it gets the golden red color. This vadai (unlike the urid dal vadai) gets red quickly. So fry in low heat.
Drain the oil , take out and place on kitchen towel / multi holed basin to drain excess oil.
Potato ulunthu vadai is ready!
Serve with coconut chutney along with hot coffee or tea in the evening.
Also makes a good side dish with Idly, Venn pongal, sarkarai pongal etc.