Kurunai vadai as the name is new, I don’t know what it is called everywhere. During my childhood days, one of our very close neighbour aunty used to make this. Unlike ulundu vadai this vadai needs no exact shape. Aunty makes this vadai on Diwali mornings and she sends this to our home around 5 am in the morning and that too in bulk always. Still, I can’t forget that taste. When the day I prepared this and had it, it gave me memories of my childhood days. Have you ever experienced that feeling? Thank you so much Aunty for sharing this recipe and hope one day I will come to your house to experience those memories again. Also check out arisi vadai, thavala vadai, mupparupu vadai recipe.
Wash and soak the rice and dal separately for 3 hours. Drain the water from the urad dal and grind this into a smooth paste.
Do not add much water while grinding. Sprinkle water and grind into a smooth paste as how we do for urad dal vadai. Grind the rice into a rava consistency.
Transfer both the batter into a bowl. If making the vadais later, keep the batter inside the fridge. Just before making, add the finely chopped small onions, green chili, coconut bits, and salt.
Combine well. Ensure the batter is not too tight. If it is thick add 1-2 tbsp of water and mix it well.
Heat oil for deep frying. When it is hot, take a small portion of the batter and drop it in the oil. Fry in medium flame.
Flip on both sides and fry till golden brown.
Take it out from the oil and drain it in the kitchen towel. Repeat for the rest. Kurunai vadai is ready.
Note: Do not make the batter too thick as the vadas will become hard. If it is too watery also it will drink more oil. Let the consistency be like urad dal vada consistency. Small onions will give a great taste to this vada so do not omit it. Also, coconut bits give a fantastic taste too. Kurunai vadai is a perfect rainy-day tea-time snack recipe.
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