Question ID: 4000-3713-1-2-3-4
Recipe Description
Take about three medium sized onions and remove the dry skinCut the onions into piecesMake a rough paste using a mixer-grinder and keep in a medium sized bowl, which will be used to make the batter.
Measure about half a cup of rice flour and one cup of Gram flourAdd the rice flour and gram flour to the onion paste in the bowl and mix together
Add the following ingredients to the mix in the bowlOne teaspoon of Red chili powder (adjust to your own taste)One teaspoon of Cumin seed powderHalf a teaspoon of Asafoetida powderHalf a teaspoon of Turmeric powderSalt to tasteMix all these ingredients together with the flour and make a thick batter. There is no need to add water. If you find the batter to be runny, add a little amount of flour. If it is very thick, add more onion paste to the mix.
Heat enough oil in a frying pan.Once the oil is heated, take about a lemon sized batter in your handMake a flat round shape with your fingers. Do not make it thicker, otherwise the inner portion of the Vadai may not cook properlyAdd the flat shaped batter into the hot oil in the pan and deep fryTurn it over with a ladle or strainer so that both sides can be fried uniformly
You have to deep fry the Onion Vadai till the outer shell turns into deep brown. Otherwise the inner portion of the Vadai may remain raw.Break the first one in half and check. If required deep fry for some more time. Strain excess oilIn Southern parts of India, we use banana leaves for servingServe hot with coconut chutney and enjoy
Question & Answer
Question: What is the correct order of the images?
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