Sunday, March 29, 2009

Kalkandu Vadai

It is a delicious Chettinadu sweet, karkandu vada, tastes good hot or cold.

Ingredients (for Qty 20):

  • Raw rice (colam rice / pachcharisi / kachcha chawal): ¼ cup
  • Husked black gram (Urad dal / Uluntham paruppu): 1 cup
  • Sugar candy (Kalkandu): 1 cup Sugar: 1 ¼ cup
  • Oil for deep frying: 3 cups
  • (If sugar candy is not available, 1 ¼ cup sugar can be used)


  • Wash and soak the raw rice and black gram together in water for an hour.
  • Drain the water well.
  • Grind this using a grinder by adding sugar gradually, without adding water for about 20 minutes.
  • Transfer the batter to a vessel.
  • Turn upside down a small flat bottomed vessel, wet with a little water and place a plastic sheet on top of it.
  • Wet your palms with water.
  • Take a small scoop of batter.
  • Keep it on the plastic sheet and gently flatten it.
  • Make a hole in the centre.
  • Carefully remove from the plastic sheet and deep fry in oil under medium flame.
  • When both sides turn golden brown, drain the oil well and keep it on a plate.
  • Serve hot or cold.

Tip: In the U.S., one cup (8 fluid ounces) is equal to 237 milliliters, In the U.K., one cup is 227 millilitres and in Australia, one cup is 250 milliliters.

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