First you need to break the vadis very gently. Be careful that it doesn't become in powder form. Chop the onion. Grate the ginger. Chop the methi leaves. Heat ghee roast the vadis, remove in a plate and keep it aside.
Now in the same vessel, saute the onions, add grated ginger. Add methi leaves and vadis. Now add the spices.
Add rice and mix well add 2-1/2 cups of water or as reqd. Add the mint leaves and green chillies. Now mix again. Cover the lid and cook till 3-4 whistles. When the air gets released from the cooker on it's own, remove in a serving plate and enjoy with curd. (Optional).
