Ulundu Vadai

Instructions

1. 1

   Soak the Dal

   • Rinse the urad dal thoroughly under cold running water until the water runs clear.
   • Soak the dal in at least 3 cups of fresh water for a minimum of 3 hours and a maximum of 4 hours. Over-soaking can make the vadas absorb more oil.
2. 2

   Grind the Batter

   • Drain the soaked dal completely, ensuring no water is left.
   • Transfer the dal to a wet grinder or a high-powered blender.
   • Grind the dal into a thick, smooth, and fluffy batter. Add 1 tablespoon of ice water at a time, only if necessary, to help the blades move. The final batter should be very thick and paste-like.
   • Transfer the batter to a large bowl. Using your hand or a whisk, beat the batter in a circular motion for 3-5 minutes. This incorporates air, which is crucial for light and fluffy vadas.
3. 3

   Check Batter Consistency and Mix

   • To check if the batter is ready, drop a small dollop into a bowl of water. It should float immediately. If it sinks, beat the batter for a few more minutes and test again.
   • Once the batter is aerated, gently fold in the finely chopped onion, green chilies, ginger, curry leaves, crushed peppercorns, asafoetida, and rice flour.
   • Do NOT add salt yet. Adding it now will cause the onions to release water and make the batter runny.
4. 4

   Heat Oil and Finalize Batter

   • Pour oil into a heavy-bottomed kadai or deep pan, filling it to about one-third of its capacity. Heat the oil over medium heat to about 175°C (350°F).
   • If you don't have a thermometer, drop a tiny bit of batter into the oil. It should sizzle and rise to the top steadily without browning too quickly.
   • Just before you are ready to fry, add the salt to the batter and mix gently.
5. 5

   Shape and Fry the Vadas

   • Keep a small bowl of water nearby. Dip your hands in the water to prevent the batter from sticking.
   • Take a lemon-sized portion of the batter onto your wet palm. Flatten it slightly into a disc and use your thumb to make a hole in the center.
   • Carefully and gently slide the shaped vada into the hot oil from the side of the pan to avoid splashing.
   • Fry 3-4 vadas at a time, avoiding overcrowding the pan. Fry on medium heat for 2-3 minutes per side, until they are golden brown, crisp, and cooked through.
   • Use a slotted spoon to remove the vadas from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
6. 6

   Serve

   • Serve the Ulundu Vadas immediately while they are hot and crispy with traditional accompaniments like sambar and coconut chutney.