Managed to watch a Malayalam movie on our fully charged laptop before retiring for the night! There was no cell phone access and even the mosquitoes decided to give us some space.
flushing toilets and hot showers not too far off and mild and relaxing hikes so my 8 year old won't tire so fast. Happy kids, happy mommy!
The weather last weekend was just perfect too. As the evening set we made s'mores in the warm comfort of the campfire.
So here is the scoop on the vadas. I know many of you are parippu vada experts. Since the first recipe I tried from spicyana came out well, I had always relied on it to reproduce the magic. She has combined it with a 'rasam' recipe for 'rasavadas'. I just follow the vada part of it. Thanks spicyana for this wonderful recipe with easy to follow steps.
In The Mix
lentils/parippu - 2 cups (i used toor dal. chana dal is also good)
ginger - 2tbsp (finely chopped)
onions - 1/2 cup finely chopped (spicyana's recipe asks for 1 cup)
green chilies - 1 tbsp chopped
curryleaves - 5 -10 leaf petals (i forgot to add it this time)
salt to taste
How To Do
Wash, drain and soak the parippu in water for 2-3 hours. Chop ginger, onions and green chilies finely. Now is the time to make that tea. Drain the parippu well and grind coarsley while adding salt to taste.
It is good to see a full sized parippu disc once in a while in the mix. Add the chopped mix to the ground parippu and keep covered for 10 minutes or so for flavors to blend. In our case it sat in the cooler for a few hours. All for the better!
Make flat round patties from the mix and set aside. Make sure the patties are not too thick in the middle even if the rounds are large. Light the stove and heat oil in a wide, flat bottomed pan. Add the patties one by one to the oil and fry on both sides till golden brown and crunchy if you like'em crisp. Drain on paper towels.
Sit down with tea cup in hand and finish it all off while still warm!