- Leftover rice (or any other) upma/pongal/cooked rice
- 1 Finely chopped onion –
- 2 Green chillies –
- 1 inch Fresh grated ginger –
- Oil to fry
- Italian bread crumbs – (1.5 cups to 1 cup upma)
Keep a pan filled with oil to fry (preferably coconut or sesame oil).
Other than oil and crumbles, grind all the ingredients to form a paste/batter. Use water if needed. Now mix in 1 tsp of hot oil and audio add in bread crumbs. The vadai batter is ready.
Deep fry them in oil until golden brown. Drop them in kitchen towels to absorb excess oil. Serve hot with tomato ketchup.
Tip: this can also be used to make vadai from any upma/pongal or cooked rice. Will still be the same ratio.
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