Nagore Vaada

If you have leftover pulao/rice in your house then vaadaa is the perfect and good snack to bite out.
I learned this recipe from friends who work as the chef.
This is very famous food in roadside shops in Nagore, a coastal town in Tamilnadu.
Its crispy outer and soft inner makes it irresistible.


Ingredients

Raw rice                      3/4 cup
Leftover pulao              1/2cup
Onion(thinly sliced)        1/4 cup
Coconut(grated)            1/4 cup
Soda bi carb                  a pinch
Salt to taste
Prawns(small)                10- 12(optional)
Oil to fry



Preparation:

PreProcess

1. Allow the Pulao to ferment for 15 to 20hrs. (The time differs with the seasons. For  sunny climate the time to ferment will be less, for very winter/spring climate it will little more time)
2. Wash and soak the raw rice for 1 1/2 to 2 hours. 
3. Drain the rice and leave it aside for an hour.
4. In a kadai heat 1 1/2 tbsp of oil and saute the onions till it turns pink, then add the grated coconut and saute for 1 1/2 minutes.

In a mixing bowl,
Add the fermented pulao rice
Add raw rice
Add the onions and coconut mixture
Add salt to taste
And Add a pinch of soda bicarbonate.
Mix well and again allow the mixture to ferment for 12 hours.

Frying Time

1. If you are using Prawns, shell the prawns leaving the tail intact, de-vine and clean.
2. Half cook the prawns in salt water.
3. Heat enough oil to fry in a kadai.
4. Shape the mixture into round patties and make a hole in the center.
5. If you are using prawns place them on one side of the patties.

Deep fry the patties to golden brown color.














Hot and tasty vaadas are ready to eat.

Side Dish:

You can have them on their own or with onions sauteed with turmeric and salt.


Cheers,
Subuhani Rahman

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