Friday, 7 December 2012

Varagarisi Vadai - Kodomillet Vadai

                                  As Thilagan throws in the spices and the basmati rice in hot ghee in  a huge cauldron to prepare the malabar biriyani, the stunning visual tantalises our senses. As Dulquer Salmaan flips the white dough to make parotta, one can't stop fantasising crispy layers of parotta dipped in chicken curry sauce and salivate at the thought of it. To come across a movie with food taking the center stage is a rare phenomenon in indian cinema and 'Ustad hotel' that comes from the land of spices, with a strong message, presents a flavourful feast that fills our  heart too.  If you know how to cook, then learn why to cook. Even if it's just a cup of tea one will learn the real secret that makes a good 'cuppa'. If you love food, then check out 'Ustad hotel'.

                           It will be a blunder to get past winter without making vadai that makes the perfect pair with the moody weather. Varagarisi or varagu (kodo millet) is used in making this vadai, you can also use saamai or thinai or regular rice instead and adjust the spice level according to taste.

Kodo millet              1 cup
Onion                        1
Green Chilly             1
Ginger                       1 tsp
Coriander leaves     1 tbsp
Grated coconut       2 tbsp
Drumstick leaves    1/4 -1/2 cup (murungaikkeerai)
Salt                            1/2 tsp
Curry leaves             few

Rinse kodomillet (varagu) well, add a cup of water and soak for 2 hours.
After two hours, drain the millet, add the coconut and grind in a mixie jar. What you will get is a powdery mass, when well ground, add a tbsp or two of water and blend again to get a vadai batter consistency.
Transfer to a bowl, add the chopped onion, greenchilly, ginger, corianderleaves, drumstick leaves, curry leaves, salt and mix well.
Wet your palms, take a small ball of the batter, flatten it like vadai and deep fry on both sides until cooked on low-med heat.

The vadais are good only when had hot, so do not try to store the prepared vadai for later use, however you can chill the batter and use later. Since these vadais are made using only varagurice it becomes hard to chew when cold.
Can make these without drumstick leaves too.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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