Grind rice, grated coconut and salt into a very thick paste (Note- it need not be a fine paste) adding very little water. In case the ground mixture turns out to be thin, heat the mixture in a vessel till you get the mixture of required consistency or add rice powder.
Make small balls of the paste.
Take a piece of cotton cloth and put the ball in the cotton cloth and cover the paste with the other end of the cloth and press it into a circular shape of around 2 inch diameter.
Deep fry it in oil in a kadai. Turn it upside down and fry till it is light brown in colour.
Kai vada goes very well with coconut chutney or coriander chutney.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.