When its coffee time like that in the South, treat like the method they do with Arsi Vadai. A flavourful vadai made from rice fermented in buttermilk. Filter kaapi must to go with it.

ARSI VADAI

Active ingredients

1 cup parboiled rice (arsi).
2 cups buttermilk.
2-3 green chillies.
1/4 tsp asafoetida (hing).
2 dried red chillies.
Salt to taste.
1 cup fresh coriander leaves.
1/2 cup scraped fresh coconut.
8-10 curry leaves, carefully shredded.
Oil for deep frying.
Coffee to serve.

Approach.

1. Wash the rice with enough water and drain. Add buttermilk and reserved to soak for 3-4 hours.
2. Drain the rice and reserve a few of the buttermilk and add into the mixer container. Add green chillies, asafoetida, dried red chillies, salt, and coriander leaves and grind to a coarse paste. Add coconut and 1/4 cup of the reserved buttermilk and grind to a great paste.
3. Transfer the paste into a bowl, include curry leaves and mix till well combined. Dip your fingers in some water and take a little portion of the mix, shape it into a ball, and flatten it on a piece of banana leaf. This is a vadai.
4. Heat adequate oil in a kadai. Gently slide in the vadais a couple of at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
5. Set up the vadai in a serving bowl. Serve hot with coffee.

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