Kalkand Vadai

Ingredients
Items	Qnty	Comments
Raw Rice	¼ cup	(tamil:pachai arisi)
Skinless Black Gram(Urad Dhal)	1 cup	(tamil:ooluntham paruppu)
Sugar	1 ¼ cup
Oil	3 cups	For Frying

Method

1. Wash and soak the raw rice and urad dhal together in water for an hour.

2. Use a strainer to drain the water.(It should be strained well).

3. Grind the urad dhal and rice in a grinder by adding sugar little by little.

4. The sugar will itself melt and act as a medium for grinding.So there isn’t any need to add water while grinding.

5. In about 20 minutes the contents will be grinded well.

6. Transfer the batter to a vessel.

7. Take a small vessel that has a flat surface and turn it upside down.Wet the surface with water and keep a Ziploc bag or plastic sheet on top of it.

8. Wet your hands with water and take a small scoop of batter and keep it on the plastic sheet and flatten it.Make a hole in the center and carefully remove from the plastic sheet and put it in oil.(You can touch water in between to flatten the batter as it is sticky)

9. Let it fry in medium flame.

10. When both sides turn golden brown drain the oil well and keep it on a plate that is lined with a paper towel. It helps to absorb the excess oil if any.

11. Transfer to a serving plate.

Tips

· The above mentioned ratio will give about 20 medium sized kalkand vadais.

· This dish is traditionally prepared with kalkand.For the above recipe 1 cup of kalkand can be used.

· This is a very traditional dish of chettinad.

· While draining the oil use another big spoon and press on top of the kalkand vadai so that all the oil is drained well.

· Usually it tastes good the next day.