dear all,
i come from a family of hotelier from kolkata and i have seen my father in law advising not to soak the ulundu for a very long period at most 1/2 hour or killu padam that is when u pinch it, it should break now drain it and as usual add all other ingredients like ginger, green chillies and some karuveppilai and in the mixie just put half of the quantity of water to the amount of ulundu now this you should master with the right amount of water so that u dont have to add again, as it runs if there is a swirl and it is grinding without much tugging and moving then the consistancy is right if is it tugging just sprinkle a little water and grind it, now add the rest of the ingredients that is thengai pallu, or milagu, uppu and so on but adjust the green chillies in accordance and keep the oil and at the right temperature that is not smoking consistancy but before that and make the vada which when rolled in hand should be like rolling a ball, and not subside, it would subside if the water is more, so all these play an important roll of a good vada at home, it will be so spongy that you will forget hotel for good, like how every one says health should be first may be they add a little rice to get the crisp on the outer cover but then the vada may loose its softness...do give it a shot and let me know...sunkan
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