Foe next few days, I will be showcasing the recipes popular in particular region of India. Coming to the recipe its a simple yet spicy gravy served with rice and idlys
Lets see howtomake this. We love Chettinad breakfasts and make it often, also the Poondu Podi (garlic spice powder) & the Chettinad Baby Potatoes are great family favourites too
This is the South Indian Style “Slow Food”, where something indulgent is slowly picking up succulent spicy and tangy flavours a few hours after the dish is cooked
I couldnt resist tomake these beauties and fried them immediately, my god trust me these varkis came out ultimate and obviously very dangerously addictive
Garnish it however you like and what ever the occasion demands, the final result is so good. As the annam was plain, I made the potatoes super spicy and it went so well together
Read below for tricks in my notes of howto get that perfect crunch. You will learn the techniques to grind the batter with the correct texture in order tomake the perfectly crispy masal vadai ……the key to a perfect vada