Kalkandu Vadai

Surprised myself that I am attempting this one this late in life...lot of my friends and family have been doing it for ages!!! Simple recipe, but need to be careful not watering the batter and cooking it in slow flame.
Recipe:
* Soak whole urad for 2hrs and filter it well (strain water as much as U can)
* For 1 cup urad, you can do 1 cup or 3/4th cup sugar or kalkandu
* Grind the kalkandu into powder and then start grinding the urad.
* After few minutes, add the powder to the urad and grind well. DO NOT ADD WATER!!!!
* Once it is fine paste, take it out. Batter will be little sticky.
* Make vadas and deep fry. Cook in slow flame.
* Let it cool down and then serve.
Pros: U can make it well ahead of time, it stays soft for a long time
Cons: Very Oily and also splatters a lot as U make the vadas, so make it before cleaning the stove!!!