Prawn Vadai

One of my favourite indian snack which is best eaten with fresh green chillies.  Today, I used urid dhal flour instead of soaked urid dhal and the texture turned out to be soft due to the addition of bicarbonate of soda.

Ingredients (yields about 25 pieces):
130 g urid dhal flour
260 g plain flour
1 tsp (heaped) bicarbonate of soda
1 big onion, to be peeled and finely diced
a handful curry leaves, to be finely sliced
1 or 2 fresh green chillies, to be finely diced (optional)
about 500 ml water
salt to taste

25 medium-sized fresh prawns (with shells), to be cleaned and pat dry
cooking oil for deep-frying

Method:
In a bowl, add all dry ingredients.  Add water a little at a time and mix thoroughly. Season with salt to taste.  The consistency should not be too thin or too thick. Leave aside for about 5 to 6 hours.

Heat enough oil for deep-frying in a wok.  Take a tablespoon of dough and place a piece of prawn on top.  By using another tablespoon, shift the dough into the hot oil. Deep-fry until golden brown on all sides.

Remove to a tray lined with kitchen paper.

Serve hot or cold with fresh green chillies.

Bon Appetit!