Kravadai is one of the popular evening snack from Trivandrum city ( Kerala).This evening snack is very special in Trivandrum. Still in Agraharam (where tamil brahmins are living) people are making this at home and selling it in the evening. Being from Trivandrum i love this snack. My periyamma is an expert in making this. Missing her food. Let us see how to make this.
Preparation time approx 20 minutes
Soaking time 3 hours.
- 1 cup Idly rice or paraboiled rice.
- 1/4 cup urad daal
- 3 tbsp channa daal
- 12 red chillies
- few curry leaves
- 1/2 tsp asafoetoda
- salt to taste. 1 or 2 tsp rice flour.
- oil for frying.
Soak rice and urad dal separately for 3 hours. Soak red chilles along with rice. Soak channa daal alone for 1 hour.If hyou are using stone asafoetida soak a small piece in little water for 3 hours. or use powder.
Grind the urad dal nicely and keep aside.( use minimum water to grind)
Grind the rice along with the red chilles.Use minimum water to grind this.
If you are using soaked stone asafoetida add now. This will give good taste .
Mix both the rice and daal. Add soaked channa daal, salt, asafoetida powder,(either use stone asafoetida or powder) chopped curry leaves. Mix well.
If your batter is little loose add rice flour and adjust.
The batter should be little thick.
Heat oil in a pan. When it is hot take a small lemon size ball from the batter and and drop in the hot oil. Keep the stove on medium otherwise inside karavadi will not cook.
When it turned out in good red colour take it out ,