Kalkandu Vadai

Ingredients:

• Urud Dhal (Ulundhu) - 200gm
• Bengalgram Dhal (Kadalai Paruppu) - 1 tb sp
• Kalkandu - 150gm
• Oil - to fry

Method:

Soak both the dhal for an hour.
Grind with very little water when it is nearly ground add the kalkandu and grind.
Heat the oil in a kadai and make vadas.
The vadai will be of a nice brown color due to caramelisation of the sugar (Kalkandu).
If you feel kalkandu is not enough and two spoons of sugar.

Note: if the batter is too watery the vadai will bloat drinking in oil, add a hand full of rice flour mix well and make the vadai, oil consumption will decrease. Kalkandu vadai tastes better the next day rather than eating it hot hot. 200 gm will make up to 15 vadai.