Perugu Vada

• sour thick curd 1 cup
• rice flour 1 cup(washed, dried and then milled)
• minced green chillies 2 tsp
• chopped coriander leaves 2 tbsp
• salt as required
• soaked bengal gram dal 1 tbsp
• oil for deep frying

Whip curds well and strain it. Dilute with 1/4 cup of water. Heat this with salt and a teaspoon of oil in a heavy deep curved pan(in a reduced flame). When it bubbles up put rice flour as a heap in the centre. Switch off the stove and stir briskly with flat laddle. When it cools down to luke warm temperature knead well. Mix soaked dal, minced chillies and coriander leaves. Make lemon sized balls and flatten into very thin vadai on a plastic sheet. Deep fry in hot oil till it changes its color. (cook in reduced flame).