Puli Vadai

Puli Vadai is one of the popular & most liked snacks of  Kongunad, especially in Pollachi & Udumalpet belt. One of my favorites too😋 My Mom never failed to prepare this snack for me whenever I visit her😍 People of Kongunad make two types of Puli Vadai. One with tamarind, coconut, rice, toor dal. Some people call it Arisi Vadai, some say its Puli Vadai. I'll post it later. The other one is made with sour curd/yogurt replacing tamarind & this is the one we are going to prepare now. Here comes the recipe...

Puli Vadai Recipe

Soaking Time: 3 hrs | Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 10-12
Recipe Category : Snack | Recipe Cuisine : South Indian

Ingredients:

For Grinding:
Idly Rice - 1 cup
Curd/Yogurt (slightly sour) - 3/4 cup
Cumin seeds - 2 tsp
Red chillies - 3 
Curry leaves - few
Asafoetida - 1/4 tsp
Salt as needed

For seasoning:
Mustard seeds - 1/4 tsp
Channa dal + Urad dal - 1 tsp
Curry leaves - few
Cilantro - finely chopped
Oil - 2 tsp

Oil for frying the Vadas

Method:

1. Wash and soak the rice in curd/yogurt for minimum 3 hrs. 3/4 cup of curd is enough for 1 cup of rice to get soaked well. If you feel its too thick add little more. 

2. Soak the red chillies along with the rice.

3. After 3 hrs, you can see the rice absorbed the curd well & ready to get grind. Now grind all the ingredients given under To grind to a smooth paste in a mixer/grinder. Don't add water.

The batter must be thick, it should not flow from your hand. If it flows cover it with a paper towel to remove excess water. You can keep it in fridge for 1 hour to firm up.

4. In a pan heat 2 tsp of oil. Add the mustard seeds. Let it splutter. Then fry the channa+urad dals till golden brown followed by curry leaf, cilantro. 

5. Now add the batter to the seasoning and give it a quick stir, say for 20 seconds & switch off the stove. Don't stir it much or the batter will get cooked.

6. Heat the oil for frying the Vadas. Take a plastic paper/Ziplock cover & place it on a flat surface. Slightly oil the paper. Take a small piece of the batter and make a ball. Place it on the paper, wet your fingers with little water & spread the ball with finger tips to form a circle. It should neither be thick nor thin. 

7. Now gently remove the spread batter from the plastic sheet and drop it carefully in the heated oil. It will start to fluff up. Flip the vada. Fry till it turns golden brown. Remove & drain it on paper towel. You can fry 2 or 3 vadas at the same time based on your pan size. But don't overcrowd.

When you rip the vada it should be hollow inside like this.

Serve hot.