The ingredients for this are readily available at home. When it starts raining, make this & serve with masala chai - this will vanish before the rain stops !
Rice Flour ½ cup
Besan ½ cup
Fine rawa ½ cup
Maida ½ cup
Atta ½ cup
Onions 2 big or 3 medium
Greenchillies 5-6
Ginger 1” piece-2 no:s
Coriander Leaes ½ cup (finely chopped )
Curry leaves few ( finely chopped )
Raw peanuts ¼ cup ( coarsely chopped )
Seasame seeds 2 tsp
Jeera 1 tsp
Cooking soda ¼ tsp
Hot oil or ghee 2 tbsp
Salt
Oil To deep fry
Finely chop or mince onions, add salt, soda & hot oil (or ghee )
Keep it on a plate & knead it very well, rubbing it on the plate.
This releases a lot of water from the onions which should be used for kneading all the ingredients, without adding water.
Now add all the ingredients & bind together, avoiding addition of water, as far as possible – this is the secret of crisp vadas .
Heat the oil on a kadai.
Make small balls with the dough & flatten each into a small disc on an oiled plastic sheet.
In hot oil, drop 4,5 vadas, change the heat to medium & then to lo.
Fry turning the vadas over repeatedly till they get a uniform brown colour on all sides – as we do for samosas.
This will take minimum 5 mts for each batch.( I have the habit of timing so that I will not hurriedly remove them !)
Only then the vadas will be very crisp & retain the crispness even afterwards.
Spread on a kitchen tissue & serve with tomato ketchup.