Milk Vada

This is my MIL speciality.  Everytime I visit her she does this. Traditional way is to grind the dough after cooking the rice. Rice shouldn't be cooked so well just one bubble. It need to be cooked directly on the flame. And it needs to be grinded using milk. However this time, I asked her to teach me something which I can do it and simpler version. So she did it with rice flour. it tasted almost the same just not as soft as original one. It is still too good to resist
Rice flour - 4 cups
Milk - 2.5 to 4 cups (we have to use only milk to make the dough. Full fat milk tastes better for this)
Salt a pinch (you can skip this)
Sugar for sprinkling on the top
Oil for deep frying

Take the rice flour in a broader vessel. Boil the milk. Pour the milk little by little and make the dough. Dough need to be in idiyapam dough consistency. Leave the dough for 15 mins
Clean the cloth or plantain (banana leaf) or plastic paper. Wet it. Make a lemon size ball. Using wet hand flatten it on the wet cloth.
Heat the oil in the kada (medium hot is good enough).  When the oil is hot reduce the flame to medium, put the vada in to the oil. Turn it over when the sound reduces and brown spot start to appear. Cook it on the other side. Take out the Vada and leave it on broader vessel. Sprinkle sugar on the top. Turn it over and sprinkle some more sugar. We can put powdered sugar also

 It will last for couple of days outside. Otherwise keep it in the fridge

Enjoy it