Urad dhal vadai ulundu or Medu vadai in Tamil is a popular south indian delicacy. It is usually served with idli,pongal or can also be had as a snack as it is or as sambar vadai where it is soaked in hot sambar.Can be soaked in curd too and topped with boondhis to make it a cool Curd Vadai..Crispy on the outside and soft and spongy on the inside vadai is relatively an easy snack for any occasion
Urad Dhal-1 cup
Raw rice-1 1/2 tbsp
pepper-1 tsp crushed
Green chillies-cut finely-2
Ginger finely chopped=½ tsp
Curry leaves-few
salt -as needed
Asafoetida-a pinch
Wash the urad dhal and rice and soak in 2 cups of water for 2 hours.
Using a wet grinder or blender grind to smooth thick fluffy batter.
Add crushed pepper, green chili, ginger, salt asafoetida and curry leaves mix well.
Mean while heat oil for frying. Wet your left palm and dip your hand in water before taking the batter so that the batter does not stick to your fingers. Place the batter on your left hand (smear oil on your left palm)and flatten the batter and dig a hole in the centre
Drop this in medium hot oil and deep fry until golden brown on both sides. Again wet the hand and repeat the same for rest of the batter.
Drain the excess oil and serve with sambar or coconut chutney.
Tips
Keep the soaked urad dhal in refrigerator for a few minutes before grinding to get a fluffy batter
Rice is added to make the vadai crispier
Make sure the oil is medium hot else it will get burnt outside but half cooked inside
use only teaspoonfuls of water while grinding else vadais will consume oil
to check the consistency of the batter drop a teaspoon of batter in water,if it floats then go ahead with the prep
Can also add sliced onions to enhance flavor
Shaping is slightly tricky esp the traditional shape(I haven't got it right this time but am going ahead and posting this not waiting for another trial and error,coz I can assure you of the taste and crispiness if you go by the above measurements and method)
If finding tough to get the shape take small quantities and drop them in oil as it is and will end up getting round vadais like Mysore Bonda..
Urad Dhal-1 cup
Raw rice-1 1/2 tbsp
pepper-1 tsp crushed
Green chillies-cut finely-2
Ginger finely chopped=½ tsp
Curry leaves-few
salt -as needed
Asafoetida-a pinch
Wash the urad dhal and rice and soak in 2 cups of water for 2 hours.
Using a wet grinder or blender grind to smooth thick fluffy batter.
Add crushed pepper, green chili, ginger, salt asafoetida and curry leaves mix well.
Mean while heat oil for frying. Wet your left palm and dip your hand in water before taking the batter so that the batter does not stick to your fingers. Place the batter on your left hand (smear oil on your left palm)and flatten the batter and dig a hole in the centre
Drop this in medium hot oil and deep fry until golden brown on both sides. Again wet the hand and repeat the same for rest of the batter.
Drain the excess oil and serve with sambar or coconut chutney.
Tips
Keep the soaked urad dhal in refrigerator for a few minutes before grinding to get a fluffy batter
Rice is added to make the vadai crispier
Make sure the oil is medium hot else it will get burnt outside but half cooked inside
use only teaspoonfuls of water while grinding else vadais will consume oil
to check the consistency of the batter drop a teaspoon of batter in water,if it floats then go ahead with the prep
Can also add sliced onions to enhance flavor
Shaping is slightly tricky esp the traditional shape(I haven't got it right this time but am going ahead and posting this not waiting for another trial and error,coz I can assure you of the taste and crispiness if you go by the above measurements and method)
If finding tough to get the shape take small quantities and drop them in oil as it is and will end up getting round vadais like Mysore Bonda..
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