Rice vadas made by soaking par boiled rice in sour curds is a very famous dish among Tamils. Unlike bhajjis and pakoras, this is not prepared often by many as it involves grinding the par boiled rice, which requires some time. But once you try this dish, you will not mind the hard work involved. Now with grinder and mixie I do not think we have any reason to keep away from preparing this traditional vadas. One most important fact I noted about the rice vadas is that I have never seen it served in any of the hotels. So if you want to taste it make it ! 🙂
- Par Boiled rice – 1 cup
- Redchillies – 3 nos
- Urad dal – 1 tablespoon
- Grated coconut – 2 tablespoons
- Curry leaves – 1 twig
- Hing – 1/2 teaspoon
- Sour Curds – 1 cup
- Salt – to taste
- Oil – 1 cup (for deep frying)
- Wash and drain the par boiled rice and urad dal well. Add to the curds and soak for 4 to 6 hours.
- Grind to a smooth paste adding grated coconut, redchillies, salt and hing. The dough must be very thick and smooth. Do not add water.
- To remove excess water from the dough, transfer it on to a white cotton cloth. Roll well to remove excess water.
- Heat oil in a kadai on a medium flame. Smear oil on to a plastic sheet and your fingers. Take 1 inch balls out of the dough and press on the sheet to form round vadas. make a hole in center.
- Drop the vada into the oil and fry till the sound subsides. You can fry three vadas at a time.
These vadas taste good by themselves and don’t need any side dish. You can serve with pickle or chutney.