Rice chickpea vada | Leftover rice kondakadalai vadai-How to make-Step by step photos

Cuisine Style: India | Preparation & Cooking Time: 25 minutes | To Serve: 3 | Take with: Green chutney, Tomato chilli sauce, green chilli sauce, coconut chutney | Type: Snacks

Ingredients

• Rice– 1 cup [Boiled or leftover]
• Chickpea[Kondakadalai]– 1/4 cup [boiled / leftover sundal]
• Rice flour or rava or poha – 2 tbsp
• Gram flour - 4 tbsp
• Red chilli powder–1 tsp
• Fennel seeds – 1 tbsp
• Coriander leaves – 3 springs or 4 tbsp [finely chopped]
• Curry leaves – 1 spring
• Salt to taste
• Oil for deep frying [ground nut oil or sunflower oil]

Preparation Method

• In a bowl add boiled rice / leftover rice, boiled chickpea, fennel seeds, red chilli powder ,turmeric powder, coriander leaves, curry leaves, gram flour , rice flour & salt mix well make soft dough
• Divide the dough into equal size balls.
• Flatten & shape vada
• Heat enough oil in a pan drop rice vada, deep fry both sides till golden brown & crisp on medium hot oil.
• Then drain on absorbent paper & serve hot with tea or coffee.

How to make Rice chickpea vada -Stepwise pictures[Easy]

In a bowl add boiled rie, boiled chickpea & fennel seeds

Add turmeric powder

Add salt

Add red chilli powder

Mix well

Add coriander & curry leaves, mix well

Add gram flour, rice flour mix well

Make soft dough

Make balls

Flatten and shape equal size vada

Raw rice vada ready

Heat enough oil in a pan, drop it

deep fry till crisp and golden brown

Flip over and fry both sides

Now its ready

Remove it from oil

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