Tip for Vada Shaping/Frying

Topic started by Tom (@ host-209-214-4-18.mia.bellsouth.net) on Tue Feb 19 23:47:22 .
All times in EST +10:30 for IST.

I have tried to make vadai repeatedly using the prescribed method of wetting my hand with water, shaping the batter, and "carefully" sliding the vadai into the oil. Maybe it was just me, but no matter how close I got a vada to the oil, it would still splash around.

So one day it occured to me that I could use my rice paddle (my mother is Korean and I was practically raised with a rice paddle in hand) to dip vadai into the oil. What a difference it made!

You can buy nice bamboo rice paddles in any East Asian market. Instead of water, I put a slight bit of oil on the paddle, scooped out the batter, made the hole, then easily slid the vada into the oil using a quick flip of the paddle.

The handle on the paddle is long enough to protect you from any hot oil, but it is short enough (the handle on mine is perhaps 10-12cm) to allow fine movement with control. The process became quite simple, efficient, and fast. It was truly a blessing to avoid dealing with plastic film or bare fingers, just barely hovering over a karhai of hot oil!

Happy Cooking,
Tom

p.s.- Is vada singular and vadai plural? I've always assumed such but I wanted to double-check.


Responses:


  Tell your friend about this topic

Want to post a response?

Post a response:

Name:

E-mail:


Please Reload to see your response


Back to the Forum