This was my grandma’s signature dish, she used to dish out the best Kaara vadais in the world. She was always full of life, she loved it when people visited her and would whirr around the kitchen dishing up some wonderful things. Kaara vadai was one such evening snack. It never happens that we make kaara vadai and don’t think of my grandma. This post is an ode to my grandma who is no more in this world but forever in our hearts and her recipes are a sheer gastronomic indulgence. I wish I had the energy she had, the bounce in her steps, the never-say-never attitude, the zeal for cooking no matter how many people came home. Her initiative and enthusiasm to dish out her famous recipes for all and sundry who visited us, be it the relatives or friends was matchless. I would love to share this recipe keeping in lieu the spirit of sharing that she passed on to us. Enjoy this recipe, make a sizeable number of kaara vadai, you can’t stop with one and you will keep coming back for more of the crispy, karari and lip smackingly delicious bite sized kara vadais. If its leftover, u can put it in sambhar and tastes excellent like sambhar vadai or you can even put it in yogurt (dahi) and trust me it tastes better than Medhu vada or the lentil vadas(bhalle) put in Dahi(Yogurt). Kaara vadais go well with tea. It’s a tea time snack.
Raw rice - 1 cup
Udad Split Black Gram Dal - ½ cup
Chana dal (Bengal Gram) – ¼ cup
Chana dal (Bengal Gram) – 1 tbsp soaked
Green chillies – 7-8
Asafetida – ½ tsp
Salt as per taste
Oil to fry
Wash well and soak 1 cup raw rice and 1/3 cup urad dhal and ¼ cup chana dal for 2 hrs. Also soak separately 1 tablespoon soaked chana dal.
Drain and grind all the dals along with the green chillies in a wet grinder or mixer except the soaked 1 tbsp chana dal.
Grind into a coarse paste adding salt, asafetida and sufficient water. The batter shouldn’t be very thin or thick just like normal vada batter, it should be to dropping consistency
Now tear some curry leaves and add to the vada batter, also add in the soaked 1 tbsp chana dal and mix well.
Heat oil in a frying pan and when the oil is hot, put small balls of the batter, shouldn’t be too even(very round) while dropping, when dropped unevenly it will be more crispy. Fry the vadas till golden and crisp, remove and drain on a kitchen towel to remove excess oil. Serve hot with coconut chutney or green chutney.
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