Kalkandu Vada

Urad dhal - 200gms ( if split white dhal is available, use it – otherwise whole urad dhal is O K)
After measuring the above, take away 1 tbsp from that & replace with raw rice.
Kalkandu ( sugarcandy, misri, kalakanda) - 200 gms
Oil - to deep fry
Wash & soak the urad dhal – rice mixture in 1 ½ cups of water in the fridge for minimum 30 mts.
In the meanwhile, powder sugarcandy fine & keep ready.
Grind the dhal as fine as possible, using very little water ( otherwise on adding sugarcandy, the batter will become watery.)
Keep the ground dhal in the fridge for 15 mts to harden.
Remove & beat in the sugarcandy powder thoroughly.
Refrigerate again for 30 mts for easy handling.
Make small vadais & deep fry initially on medium & then low fire.
Note:
By grinding in a wet grinder, it is easy to avoid water becoming excess.If you grind in mixi, be careful to add minimum water.
The vadais puff up very well, so do not fry more than 3-4 at a time.
If the oil is very hot, vadais tend to become brown & black, which should be carefully avoided.
Spread on tissue paper ( changing 2,3 times) till cold & store airtight.
This keeps well for 2,3 days.