Thursday, January 3, 2013

Ulundu Vadai

#UlunduVadai  #MedhuVadai : We have to soak at least 1/2 cup of urad dhal to grind by wet grinder to make vadai.
We get more than 20 vadais of medium size for 1/2 cup .
If we need only 10 vadais or less then this method is ideal. 
Suppose 1 cup of dhal is to be soaked for idly, soak 1 and 1/4 cup of urad dhal. 

Ulundu Vadai 

While grinding urad dhal for idly take out approx. 1/2 cup of ground urad dhal in a separate container and store in fridge.

Ingredients :
Urad dhal batter                              : 1/2 cup
Rawa (sooji)                                   : 2 tblsp
Rice flour                                        : 1 tblsp
Onion                                             : 1 small size
Curry & coriander leaves                : a small quantity
Green chilly                                    : 1 (optional )
Black pepper grated                       : 2 pinches
Cumin                                            : 2 pinches
Salt                                                : 1/2 tsp
Oil                                                 : 1 cup

Method :
Add rawa to the urad dhal batter and mix well. Store in the fridge to avoid fermentation. This has to be done half an hour before the vadai is being made.
After half an hour heat kadai with oil on a stove over a medium flame.

Now chop onion, green chilly, curry leaves and coriander leaves finely.
Take out the batter from the fridge.
Add rice flour, salt.
Then add chopped ingredients, cumin and pepper powder.
Mix well.
By the time oil would have become slightly fuming hot.

Make a ball after lubricating hands with water.
Then flatten it making a hole at the center and slowly glide into the hot fuming oil.
Fry over a medium flame until it turns golden brown.
Urad dhal Batter Ingredients added to Batter
Vadai Batter Frying Vadai in Oil

Take out from the oil and place on a tissue/ kitchen paper to remove excess oil.

Have vadai with white coconut chutney or sambar.

Ulundu Vadai - Medhu Vadai

Or soak vadai in curd and have it as thayir vadai ( curd vadai )

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