Rice vade

Rice vade

2 cups rice flour
1 tbsp fenugreek seeds (methi)
2 tbsp fennel seeds (saunf)
Salt to taste
1 small onion (grated)
Oil for frying

Boil one and a quarter cups of water along with fenugreek and fennel seeds for about five minutes to extract their flavour. Strain and reheat the water, add salt. Add rice flour and cook till it forms dough and leaves the edges of the vessel. Transfer into a bowl and add grated onion and mix well.

Apply oil to hands and make equal sized balls of the dough. Press with hands and shape like vadas. Heat sufficient oil in a kadai and deep-fry the vadas till done. Drain onto an absorbent paper and serve hot.

You can also make the vadas on greaseproof paper. Apply a little oil on the surface of the paper and place a dough ball. Cover with another paper and spread by pressing with hands or a rolling pin. Remove the top paper and gently remove the vada from the bottom paper and deep-fry.