Ulundu Vadai is almost popular among all over India. This is made especially during festival times or any special occasions. This is entirely high protein rich snacks made with whole ural dal/ lentil. Making this type of vadai required less time with few points to be remembered everytime to make good vadai. Follow the procedure and prepare it for festivals, serve for god, get the blessings and enjoy with family.
YIELD –8-10 vadai
Urad Dal- 1cup
Curry leaves – few spring
Coriander leaves- few chopped
Ginger- 2 tsp chopped
Salt To Taste
Oil for deep frying
Wash and soak urad dal with fenugreek seeds in water for 1- 2hours. Grind into a thick batter using mixer grinder or food processor with minimum amount of water ( add water just to grind dhal without sticking at the machine bottom).
Finely chop green chilli, ginger, curry leaves and coriander leaves. Add this to the batter with salt and asafoetida. Mix well to combine all ingredients well with batter.
Now heat sufficient oil for deep frying in a deep bottom vessel / kadai . After few minutes check for the oil temperature whether it is ready for frying vadai by dropping small amount of the batter over the oil if it comes to the top then perfect.
Keep water in a small cup by the side to wet your hands while making vadai(this will help to shape good vadai and avoid stickiness with hands).
Slightly wet your hands in water, take some required amount of batter and flatten a bit , make a same hole in the center with thumb(here again slightly wet your thumb to make perfect hole).
Drop slowly and carefully in the hot oil without spilling over you. Deep fry both sides till crisp golden brown over medium flame.
Repeat with remaining batter to make vadai.
Serve hot with coconut chutney.
Ulundu Vadai / Medu Vadai
If you wish can add finly chopped onion (1) to the batter to add taste, but here today I didn’t include it in the vadai as it is made specially for Varalakshmi Vratam (fasting purpose).
Adding very less water while grinding the batter helps to yield good shape vadai, gives fluffiness, absorbs less oil.
Mix dough well enough for 5minutes when ground using mixie and try to make vadai immediatedly once the batter is ready , as later it tends to start fermenting and absorbs more oil .
Ulundu Vadai / Medu Vadai
One more suggestion by mistake if the batter is watery add few tablespoon of rice flour to make batter thick and this will yield good shape.
Adding fenugreek seeds will helps to make soft and crisp vadai with good appealing color.