Point Pedro vadai
Point Pedro Vadai
This spicy snack is dry and flat and can be stored for a few days and is a speciality dish of Point Pedro residents.
Urid dhal skinned and split1 cup
Roasted rice flour 1 cup
Dried chillies 10
Onions 1 medium
Bicarbonate of soda pinch
Fennel seeds ½ teaspoons
Turmeric powder ½ teaspoon
Salt to taste
Curry leaves 10
Oil for frying
Soak urid dhal for about 6 hours, wash, drain and dry without water.
Grind onion, chillies and salt, separately. It is better to soak dry chillies in water prior to grinding.
Mix rice flour, urid dhal, chilli onion paste, turmeric powder, bicarbonate of soda, chopped curry leaves, fennel seeds and add boiling water and mix to thick dough.
Check salt and if necessary add more.
On a piece of tin foil smear oil and place a small amount of mixture and flatten to a thin disc and deep fry in hot oil until crisp.
You can use wax or polythene paper instead of tin foil.