Recipe : KARAVADAI/KARAVADA
Shared by : Radha Venkatesh
Dated : 22/01/2015
is a snack you can find only in Thiruvanthapuram/Trivandrum City, Kerala ( mostly in Trivandrum, Alleppey side). Other areas usually will make Paruppu Vadai, uzhunthu vadai only .
This is a very traditional snack of Brahmins in Trivandrum.
How tomake
3/4 cup boiled rice
1/4 cup raw rice
1/4 cup whole Urad dhal(black gram)
1/4 cup Vadai Parrippu (channa dhal/ Bengal gram)
8 to 10 red chillies, hing, green chilli -1-2, curry leaves,
Salt- to taste.
1/8 teaspoon of Asafeotida .
1/8 teaspoon of Baking soda ( optional, )
Soak together both type of rice. Soak urad and channa dhal separately. Grind urad dhal nicely then add rice and half portion of channa dhal,hing,red chillies, salt. Grind.it . Make sure to grind into a coarse paste. After taking it from mixi add the remaining channa dhal and curry leaves and mix.don't add too much water while grinding. Take small balls of it and deep fry in oil until they become golden brown color. Enjoy warm with coconut chutney and Sambhar.
Shared by : Radha Venkatesh
Dated : 22/01/2015
is a snack you can find only in Thiruvanthapuram/Trivandrum City, Kerala ( mostly in Trivandrum, Alleppey side). Other areas usually will make Paruppu Vadai, uzhunthu vadai only .
This is a very traditional snack of Brahmins in Trivandrum.
How tomake
3/4 cup boiled rice
1/4 cup raw rice
1/4 cup whole Urad dhal(black gram)
1/4 cup Vadai Parrippu (channa dhal/ Bengal gram)
8 to 10 red chillies, hing, green chilli -1-2, curry leaves,
Salt- to taste.
1/8 teaspoon of Asafeotida .
1/8 teaspoon of Baking soda ( optional, )
Soak together both type of rice. Soak urad and channa dhal separately. Grind urad dhal nicely then add rice and half portion of channa dhal,hing,red chillies, salt. Grind.it . Make sure to grind into a coarse paste. After taking it from mixi add the remaining channa dhal and curry leaves and mix.don't add too much water while grinding. Take small balls of it and deep fry in oil until they become golden brown color. Enjoy warm with coconut chutney and Sambhar.
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