For the third day of Indian states theme for the month long mega marathon, I chose a snack from Kerala. When I was searching for some snacks, I saw this vada recipe which was so much similar to the rice roti we make regularly. The only difference was that it is deep fried. As I felt that it was authentic, I didn’t have any second thoughts. The same dough is used to make orotti which is like the rice roti I make on tawa. This vada is supposed to be eaten when hot. At room temperature, It felt like eating rotis.
I read some interesting facts about arivada in some blogs. These vadas were famous among the Muslim community from Balaramapuram, southern Kerala during the month of Ramadaan (courtesy – Mishmash) and it is also called as instant uzhunnu vada, as these resemble the urad dhal vadas in shape but very easy to put together. Some add baking powder and eggs to get a soft crumb. My version has only rice flour in it. You can add a pinch or two of baking soda if you want soft vadas. These vadas have grated coconut in them and it lends a nice flavour to the vadas. These are served as tea time snacks to kids and guests.
Recipe Source: Swapna’s Cuisine
Makes 15 vadas
Roasted Rice Flour-1 cup
Grated Coconut-1/2 cup
Coriander Leaves-3 tbs
Boiling Water-1 cup
Oil-to deep fry
In a bowl mix together roasted rice flour and coconut.
Add salt, onion, green chillies, curry leaves and coriander leaves.
Add 3/4 th cup of boiling water and mix it with a spoon.
Keep on adding water until all the dry flours are wet.
Cover and set aside until cool.
Heat oil in a deep pan.
Knead the dough into a smooth ball. If needed wet your hand with the boiled and cooled water and knead.
Make small balls out of the dough, flatten it and make a hole in the centre.
Drop into hot oil and fry until golden brown.
Serve hot with chutney or sambar.