Kalkandu Vadai is a very famous Chettinadu vadai. This is a sweet vadai instead of the usual salt vadai. Tastes Great. In my native place whenever we want to do some group pooja or if it is an auspicious day like diwali, thiru karthikai like that then we prepare this kalkandu vadai.
It used to be originally made with kalkandu (Sugar Candy in English & Misri in Hindi) and hence the name Kalkandu Vadai. Nowadays it is replaced with normal sugar.
Urad Dal - 3/4 cup
Raw Rice - 1/4 cup
Sugar - 3/4 cup
Or Kalkandu - 1/4 kg
Oil for frying
Wash & soak the urad dhal – rice mixture. After about 30 minutes, drain the water and spread the mixture on a clean cloth/towel. So that the cloth sucks the water. If using Kalkandu keep it ready in powdered form.
Grind the dhal as fine as possible, using the sugar or powdered kalkandu. Avoid water as far as possible.
Take a small ball of the grinded flour in your hand. Place it on a clean wet plastic sheet. Slightly press the flour and make a hole in the centre with your finger. Remove it from the plastic and put it into the oil for frying. Make small vadais (like medhu vada) & deep fry initially on medium & then low fire. The vadais puff up very well, so do not fry more than 3-4 at a time. The oil should not be smoking hot. The vadai tends be little more brown than the usual medhu vada, so don't worry.
The Kalkandu Vadai remains good for about 7 to 10 days.