Ulundu (Medhu) Vadai
Fried food is delicious, especially when it has crisp edges and a soft center. You'll find your entire family unable to resist the temptation to take one more vadai off the plate, making it the perfect dish for special occasions and a family favorite.
Servings: 6
Ingredients
- 2 cups whole urad dhal
- 2 tsp toor dhal
- 4 green chilies (chopped) (adjust to taste)
- 6-8 tbsp water (for grinding)
- ½ cup onion (finely chopped)
- 10 curry leaves (finely chopped)
- 1 tbsp rice flour (optional)
- salt to taste
Instructions
- Add whole urad dhal and toor dhal to a mixing bowl. Wash well.
- Immerse the dhal in water and let it soak for 1 hour.
- Strain the water and add the dhal to a wet grinder.
- After grinding for 5 minutes, add chopped chilies.
- Grind until smooth and fluffy (around 20-25 minutes). Pour in 1 tbsp of water at a time while grinding.
- To check if the batter is done, scoop a small ball of batter from the grinder and place it in a bowl with water. If the dough floats, the batter is ready.
- Transfer the batter to a mixing bowl and set aside.
- Add the finely chopped onions, curry leaves, and salt. Mix/beat thoroughly, making sure to aerate the batter. Add rice flour if the consistency of the batter is watery.
- Next, heat oil in a frying pan. To check if the oil is hot enough, drop a tiny ball of the batter into the oil. If the batter slowly rises to the top, then the oil is ready. If not, wait for a few more minutes. Be careful not to make the oil too hot.
- Take a flat bottom container and lay it upside down so the bottom is facing upwards.
- Using a Ziploc bag or any thick sheet of plastic, scoop some batter onto the plastic sheet.
- Then, flatten the batter and make a hole in the center.
- Carefully transfer the batter from the plastic sheet onto your fingers/palm and drop it in the oil.
- Let the vadai cook on medium flame for a few minutes. Carefully flip the vadai over. Both sides should be golden brown.
- Remove the vadai from the oil and transfer to a plate lined with paper towels.
- Repeat the same process for the rest of the batter. Be careful not too add too many vadais in the oil at once. Refer to the notes below for tips.
- Serve hot with sambar and/or chutney.
Notes
Tips:
- Add very little water at a time while grinding the dhal
- Onions, curry leaves, and salt should only be added before the vadai is fried
- Wet your hands before you flatten the batter and make a hole in the center. This helps prevent it from sticking to your fingers.
- Each cup of urad dhal makes around 15 vadais, depending on the size.
- If the batter is too thin, it will absorb a lot of oil. You can add 1-2 tbsp of rice flour, which will help thicken the batter.
- You can make the batter ahead of time and refrigerate it for a few hours before use.