Cheeni vadai

cheeni vadai

Cheeni vadai is nothing but Ulundu vadai dipped in sugar syrup.Like sambar vadai,rasa vadai and thayir vadai these cheeni vadai has its own unique taste and kids will ask you to make more. The same ulundu vadai batter with the same consistency is used to make these vadais the only thing is do not add salt to the batter and the sugar syrup needs to be little thick for this vadai.These vadais are super soft and just melts in your mouth.

PREPARATION TIME FOR THE BATTER : 2 HOURS

PREPARATION TIME FOR SUGAR SYRUP : 10 – 15 MINS

COOKING TIME : 15 MINS

YIELDS : 15

IMG_2935

INGREDIENTS

1/4 cup ulundu/urad dhal/black gram (skin removed)

1 cup sugar

1 & 1/2 cup water

2 cardamoms

Click here for Ulundu vadai batter recipe

METHOD

Soak the urad dhal in water for 45 mins ,drain the water and grind them by adding water little by little until the batter is formed. Detailed post on ulundu vadai batter recipe.

Prepare the sugar syrup by adding sugar,water and cardamom.Let it boil until they become thick ,this might take 10 -13 mins.

sugar syrup

Heat oil in a kadai,take gooseberry sized amount of batter and drop it gently into the oil.Fry until they turn golden brown.

deep fry

Drop the vadais into the sugar syrup and let it absorb the sugar syrup well.

drop in sugar syrup

Soft,yummy Cheeni vadais are ready to serve.

Inippu vadai

TAKE CARE TIPS

Do not soak the urad dhal overnight for the batter will become watery and the vadais will drink lot of oil.Soak urad dhal only for an hour.

If the batter goes watery add few spoons of rice flour,adding rice flour also gives crispy vadais.

The batter should be stiff with buttery consistency and not sticky.

Do not add water at a stretch,just sprinkle water at regular intervals of time to get fluffy,buttery batter.

The quantity of water to be added depends on the quality of the urad dhal.

Do not refrigerate the batter,use it immediately after grinding.

You can add few saffron strands and edible camphor to the sugar syrup

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