Paruththithurai Vadai (Point Pedro)

Paruththithurai vaid is a spicy flat vadai. The texture of this vadai is condensed from the traditional vadai and its flavours are concentrated in a more compact, crisp form. A mouthful of this wafer- thin snack yields intense flavours that simmer away on the plate. It is named after the village of Paruththithurai, which came to be called Point Pedro.

PREPARATION TIME: 25 MIN
(+ SOAKING, STEAMING)
COOKING TIME: 30 MIN
MAKES: 20-30

INGREDIENTS

1 cup black gram (ulunththu), skinless,
soaked for 4 hours
2 cups plain flour
Salt (to taste)
Chilli flakes (to taste)
1 tbsp fennel seeds
1 sprig curry leaves, chopped finely
Water (as required)
Oil for deep-frying

METHOD

Steam 1 cup of plain flour.
In a bowl, mix steamed plain flour and unsteamed plain flour.
Add salt, chilli flakes, fennel seeds and curry leaves. Mix well.
Drain soaked black gram and add to flour.
Mix into a dough, adding water a little at a time, so dough remains coarse and more dry than wet.
Form the dough into balls of 2-3 cm diameter and flatten with a rolling pin or by hand until they are approximately 2 mm thick. Use of a rolling pin will result in a flatter, more neat vadais.
Deep-fry in hot oil. When light golden, drain on absorbent paper. For a crisper texture, fry vadai until it is a deep golden colour.
Store in an airtight container until ready to be served