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| My vadeh is ready |
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| The huge prawns nestle on top of the dough |
'V' FOR VADEH
What better way to spend the last few hours of Sunday with a plate of vadeh. I just used the pre-mix flour but was generous with the king- sized prawns. I added diced onions, green chilly and some curry leaves to increase the flavour and fragrance.
It takes some expertise and time to make the batter into the doughnut shape so that you can slab the prawn on top of it. You try to shape it on your open palm. I lay a piece of plastic on my palm to shape it so that it would not be too sticky. Also, it will make peeling the dough easy when you want to put it in the hot oil.
The right consistency of mixture has to be achieved for a soft texture of your fried vadeh. You do not want your dentures to be dangling on the dough while taking a bite through that ring of cooked hard dough.
Vadeh is an Indian snack but is popular with everyone because it is filling and fragrance.
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