Hai, It was super and I loved it. I added little curry leaves and coriander leaves in the last lot of ten when I made it. It is only my personal preference.
After a nice rain, its warm and sunny outside. Wanted to celebrate the crisp mild weather with a good crunchy food.
When I saw this recipe, a flash crossed my thoughts, Remembered that I soaked Urad dal for my Idlies. Went to Kitchen and started doing the Milagu vadai to enjoy this weather.
Initially my dough was little sticky, then I generously added Rice flour to it. End result was perfect.
A perfect plate of Milagu Vadai for the perfect weather.
PS : Since I soaked Urad Dal for Idlies,I added 1 tsp of Fenugreek in it. So I had a tinge of bitter taste. Still it tasted very good. (Pls check twice before you do like this) LOL
Thanks a lot for wonderful recipe.
It is White Urad. Is it not clear from the picture?
In this particular recipe (which I assume you are talking about ) the qty of rice flour is minuscule (1 tsp) so skipping it entirely will not affect the outcome of the recipe to large extent. It might be a little less crunchy but no harm done. But for recipes where rice flour is the main highlight ingredient, using Besan instead will of course majorly affect the recipe. If you are talking about Sabudana Vada, you can use potatoes as the binding agent. The one I posted is a South Indian version of the Vada. The north Indian version which I will post later does not use rice flour at all. You can use that one :)
I think the reason it went sticky was excess of water. That's why the care for not adding (or v v v minimal amounts) while grinding the batter. You can try adding additional rice flour to make the batter thick, or simply place the batter in the fridge. It will thicken when it cools a bit :) Hope this helps --DK
LOL!!! Birds of a feather! I am so the same!!!!!!!!!!!! --DK
You can try baking it the same way I have done in Masala Vadai - refer this post: http://chefinyou.com/2009/06/baked-masala-vadai/ :) Hope it comes out well --DK