If you have leftover pulao in your house then vaadaa is the perfect snack to make. I learnt this recipe from my mother-in-law who makes very tasty vaadaas. This dish is very famous in roadside shops in Nagore, a coastal town in Tamilnadu. Its crispy outer and soft inner makes it irresistible. Though it is very tasteful with prawn, you can also make without prawns.
Raw rice 3/4 cup
Leftover pulao 1/2cup
Onion(thinly sliced) 1/4 cup
Coconut(grated) 1/4 cup
Soda bi carb a pinch
Salt to taste
Prawns(small) 10- 12(optional)
Oil to fry
Allow the Pulao to ferment for 15 to 20hrs. The time differs with the seasons. For hotter climate the time to ferment will be less, for very cold climate it will little more time.
Wash and soak the raw rice for 1 1/2 to 2 hours. Drain the rice and leave it aside for an hour.
In a kadai heat 1 1/2 tbsp of oil and saute the onions till it turns pink, then add the grated coconut and saute for 1 1/2 minutes.
In a mixing bowl add the fermented pulao rice, raw rice, the onions and coconut mixture,salt to taste, and a pinch of soda bi carbonate. Mix well and again allow the mixture to ferment for 12 hours.
If you are using Prawns, shell the prawns leaving the tail intact, de-vine and clean.
Half cook the prawns in salt water.
Heat enough oil to fry in a kadai.
Shape the mixture into round patties and make a hole in the center.
If you are using prawns place them on one side of the patties.
Deep fry the patties to golden brown colour.
Hot and tasty vaadas are ready to eat. you can have them on their own or with onions sauted with turmeric and salt.