Crispy Rice Vada


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Crispy rice vada is a deep fried, tasty savoury relatively unknown to the world, but popular within the small mercantile community in western part of Tamil nadu.Inspite of being a deep fried item, it is relatively easier to digest than the dal vadas. Hence people tend to have more of these vadas when compared to that of dal vadas.The small onions (shallots)impart a unique smell and sweet taste to this savoury. Water should not be added while grinding the batter.I usually prepare this as a "starter" in Kitty parties and it has always been received with a resounding success !

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Crispy Rice Vada recipe - How to make Crispy Rice Vada

Preparation Time:    Cooking Time:    Total Time:     Makes 10 serving
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1 cup rice (chawal)
1/4 cup toovar (arhar) dal
1 tbsp coriander (dhania) seeds
5 dry kashmiri red chillies
1 small bunch curry leaves (kadi patta)
5 big onions , shredded
salt to taste
1/2 kg finely chopped baby onions
1 big bunch coriander (dhania) , finely chopped
oil for deep frying

To Be Blend Together (for The Dip)
1 cup thick curds (dahi)
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1/4 tsp grated ginger (adrak)
1/2 slit green chilli , cut into small pieces.
salt to taste
7 to 8 coriander (dhania) leaves finely chopped.
  1. Wash and soak the rice and dal together for 1/2 an hour.
  2. Grind rice, dal, kashmiri red chillies,curry leaves, big onions and salt without using water.
  3. Add the baby onions and coriander.
  4. Heat the oil in a deep-frying pan.Flatten the well-mixed batter on one side of your palm to a diameter of 4 to 5 inches and 1/4" thickness.
  5. Drop the flattened batter into the oil and deep fry till it turns golden brown in colour.
  6. Deep fry to a light brown colour.
  7. Serve hot with the dip.

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This recipe was contributed by saapadu on 27 Feb 2011

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