Recipe Shared in by my aunt Gomathi.
Recently when I was talking to my Athai( Aunt) who lives in Toronto, Canada on phone which I do very often, she mentioned about this recipe using rava and moong dhal in vadai. She was mentioning that when she was going through my Recipe list A - Z to look at the snack list then she found that I had not posted a famous snack of our native. I just asked what special snack. She said of course our Rava vadai. I asked if it was Maddur vadai, of course I knew that is not our native special as we come from South Tamilnadu and Maddur vadai is a special dish very famous from a place near Bangalore . She again said No and it was the one which we do with moong dhal and rava. I had the least idea about it and replied no of course lacked the knowledge of some authentic recipes. She immediately gave me the list of ingredients and the procedure. Thought to myself one day very soon should try it out. Just after few days saw a mail from her with the pictures of the vadai. So here I am posting the recipe and photo sent in by my aunt. Is also very simple to make and you can get very good crisp vadas. A perfect protien filled snack to have in the evening with a cup of coffee or tea.
Next will be posting an other interesting recipe from her. She is really an excellent cook and does a lot of catering in and around Toronto and of course lot of her snacks are highly in demand. But now due to some reasons she has reduced all those a bit and does only on special requests. We personally love her Sodhi, Parotta, boondi ladoo and many more.
Now lets go on to the recipe
Yellow Moong dhal( Paasi/pacha paruppu) - 1 cup
Rava/Ravai/Sooji - 1 cup
Onion - 1 small chopped fine
Ginger - 1 inch chopped fine
Green chillies - 4 or 5 chopped fine
Curry leaves - 6 - 7 chopped
Coriander leaves - few chopped
Salt as needed
Oil for deep frying
Wash and cook moong dhal in very little water. It should not become mushy, just see to that it splits open may be will take just 5 minutes. Remove and drain water( can use the water in any curries or soups). When it is still hot, mix well with a spoon and add rava. Stir to mix well and leave them aside for 20 - 30 minutes. Next add chopped onions, green chillies, ginger, curry leaves, coriander leaves and mix well.
Heat oil for deep frying. Take a small ball size of the vadai mixture. Use a cloth/paper towel or plastic bags and with the help of your fingers press to spread them as thinly as possible. Carefully drop them in oil and deep fry till crisp. Repeat until you are done with all the mix and enjoy them as a snack anytime or with a cup of coffee or tea in the evening.