Nov 25, 2009
Rice flour -- 2 cups
Cucumber -- 2 big
Carrot -- 1 medium(optional)
Onion -- 2 medium
Green chilies -- 2
Coriander leaves -- 1 small bunch
Curry leaves -- few
Salt to taste
Wash and grate the cucumber. I keep the skin to make it more nutritious. But clean it thoroughly before grating. Peel and grate the carrot.
Chop onion, coriander leaves, curry leaves and chilies finely. Mix it with the grated cucumber. Add salt.
Now, mix the rice flour with these vegetables. Add a little water / curd if it becomes too dry. The dough should be a little watery than that of the chapati.
Take a portion of the dough and flatten it and spread it thinly (2-3 mm thickness) on a parchment sheet.
Heat the griddle and lightly grease it. Transfer the vadappe on to the griddle and remove the sheet after half a minute. Cook it slowly on medium heat. After one side is done, cook it on the other side.
Serve hot with butter/ghee(clarified butter) and chutney.