Appetizers
Thenga Vada (Coconut Rice Fritters)
A family recipe since October 2014
Crispy, golden fritters made from rice flour and coconut—perfect with a hot cup of tea. They use just a handful of pantry ingredients and come together quickly for an easy snack.
30 min total6 servings
Ingredients
- Rice flour (fine powder) - 3 cup
- Coconut - 1/2 cup
- Sesame seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Butter - 4 tbsp
- Turmeric powder - 1 pinch
- Salt
- Oil
Instructions
- 1Bring a pot of water to a rolling boil, then add the rice flour and stir quickly until it forms a smooth, cohesive dough similar to idiyappam dough; work with a wooden spoon or spatula until combined.
- 2If your coconut is not already grated, grate enough to measure 1/2 cup and add it to the hot dough along with the sesame seeds, cumin seeds, butter, turmeric powder, and salt; mix everything together with your hand until evenly distributed and the butter has melted into the dough.
- 3Divide the mixture into medium balls using your hands, then flatten each ball between your palms into a vada shape about the thickness you prefer; the surface should hold together without cracking.
- 4Heat oil in a kadai over medium heat until shimmering, then gently slide in the shaped vadas and fry, turning as needed, until they are golden brown on both sides and crisp to the touch.
- 5Transfer the fried vadas to a paper towel-lined plate to drain briefly, then serve warm as a tea-time snack.