Friday, August 5, 2016



  • Rice Flour - 2 cups
  • Semolina/rava: 1 cup
  • Maida ( All purpose flour): 2 tbs
  • Salt: to taste
  • Onions: 1/2 cup finely chopped
  • Curry leaves: 6-8 nos finely chopped
  • Green chillies: 1 tbs finely chopped
  • Ginger - 1 tbs finely chopped
  • Red chilli powder - 2 tsp ( optional. I added cos my family likes more spicy vaddai)
  • Asafotida - 2 pinch
  • Cooking soda: a pinch
  • Hot oil: 2 tbs
  • Oil: to fry
  • water: very little to make the dough
  • In a big mixing bowl, mix semolina, rice flour and maida. 
  • Add salt to taste
  • Put chopped onions, curry leaves, green chillies, ginger, cooking soda,and hot oil. 
  • Now leave this mixture for 10-15 mins because onions have tendency to leave water once they are mix with salt.
  • Now add water little by little to make a soft dough. 
  • Remember not to make too watery dough.
  • More watery dough will absorb more oil and vaddai will be not crispy.

  • Now heat a pan with oil in it. 
  • Make small lemon sized balls of the dough and place the ball on a plastic paper and press it into a1/2 inch thickness with the help of you fingers. 
  • Alternatively you can also use an aluminium foil on which you can follow same procedure for making vaddai. 

  • Deep fry them in medium heat. 
  • Drain them onto a kitchen towel to remove excess oil 

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