Kalkandu Vadai / Sugar Candy Vadai:
We scored a century in our blog postings with all your great support. We celebrate this success with Kalkandu vadai.
Recipe origin Chettinad this sweet appetizer is a very very delicious and yummy. Which can be served as an appetizer or as a sweet. This sweet vada is a very famous chettinad special dish which is prepared for auspicious occasion and festivals. Tastes different from normal medhu vada.
This is a sweet vada instead of the normal Methu vada.This is prepared with kalkandu (Sugar Candy in English & Misri in Hindi) and hence the name Kalkandu Vadai. Nowadays it is replaced with normal sugar.
Urad Dal – 1cup
Raw Rice – 1/4 cup
kadalai paruppu 1 tsp (channa dal)-1tbs this is optional
Kalkandu – 3/4 cup (powder it or sugar can be added 3/4 cup)
Oil for frying
Wash & soak the urad dhal – rice mixture for about 45 minutes, drain the water and spread the mixture on a clean cloth/towel. So that the cloth sucks the water. If using Kalkandu keep it ready in powdered form.
Grind the dhal as fine as possible, by adding the sugar or powdered kalkandu while grinding. Avoid water as far as possible.
Take a small lemon sized ball of the batter in your hand. Place it on a clean wet plastic sheet. Slightly press the flour and make a hole in the center with your finger.
Make small vadas & deep fry initially on medium & then low fire. The vadais puff up very well, so do not fry more than 3-4 at a time.
The oil should not be smoking hot. The vada tends to be little browner than the usual medhu vada because it is caramelized so don’t worry.
This measurement is to prepare 20 kalkandu vadas
The Kalkandu Vadai remains good for about a week so soft.