Ulundu Vadai

Name: Ulundu Vadai
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup urad dal (whole, without skin); 0 water (for grinding, as needed); 2 pcs green chili (finely chopped); 1 inch ginger (peeled and finely chopped); 10 pcs curry leaves (finely chopped); 1 pinch black pepper (freshly crushed); 0.5 tsp salt; 2 cup oil for deep frying

RATING

4.7/5(188)

TASTE SCORE

9/10

Crispy, golden fried lentil doughnuts with a soft, fluffy inside and a distinct hole in the center. A classic South Indian breakfast and festival staple, these savoury fritters pair perfectly with coconut chutney and sambar.

PREP

15m

COOK

25m

SERVES

2 PIECE

291 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cupurad dal · whole, without skin0.000 water · for grinding, as needed2 pcsgreen chili · finely chopped1 inchginger · peeled and finely chopped10 pcscurry leaves · finely chopped1 pinchblack pepper · freshly crushed½ tspsalt2 cupoil for deep frying

NUTRITION · PER SERVING

291

CALORIES · 2 PIECE

Protein13g · 18%

Carbs30g · 41%

Fat14g · 43%

Fiber9g

Sugar1g

Saturated fat2g

Cholesterol0mg

Sodium311mg

Potassium518mg

Phosphorus193mg

How we calculate →

METHOD · 6 STEPS

prep
Soak the urad dal.
Wash the urad dal thoroughly and soak in enough water to cover by 2 inches for 3 hours. Drain completely before grinding.
TIPWell-soaked dal grinds smoother with less water, which makes fluffier vadas.
mix · ~10 min
Grind the dal into a fluffy batter.
1.Add the drained urad dal to a grinder.
2.Sprinkle 2-3 tablespoons of ice-cold water to start.
3.Grind in short pulses, scraping down the sides, until the batter is smooth, light, and fluffy.
4.Test readiness: drop a small ball of batter into a bowl of water; it should float immediately.
TIPUse minimal water. A thick, airy batter is the secret to crispy yet soft vadas.
mix · ~2 min
Mix in the seasonings.
Transfer the batter to a bowl. Add chopped green chili, ginger, curry leaves, crushed black pepper, and salt. Mix well with your hand in one direction for a minute to incorporate air.
TIPMixing by hand in a single direction helps build the airy structure.
prep
Shape the vadas.
1.Wet your hands with water to prevent sticking.
2.Take a lemon-sized ball of batter and place it on a damp cloth or plastic sheet.
3.Flatten into a disc about 2 inches wide.
4.Using a wet finger, make a hole in the center to create the classic doughnut shape.
TIPKeep your palm and fingers wet at all times; the batter is very sticky.
fry · ~6 min
Deep fry the vadas.
1.Heat oil in a kadai over medium heat until a small drop of batter rises steadily without browning fast.
2.Carefully slide 3-4 shaped vadas into the hot oil.
3.Fry on one side until golden (2-3 minutes), then flip with a slotted spoon.
4.Fry the other side until deep golden and crisp.
TIPMaintain medium heat; high heat browns the outside too fast and leaves the inside raw.
fry
Drain and serve hot.
Remove vadas with a slotted spoon and drain on paper towels. Repeat shaping and frying with the remaining batter. Serve immediately.
TIPVadas are at their crispiest right out of the oil, so fry just before serving.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use ice-cold water when grinding the dal to keep the batter light and airy.
2
Test the oil temperature by dropping a tiny bit of batter; it should sizzle and rise slowly.
3
Wet your palms and fingers frequently to prevent the sticky batter from clinging.
4
Fry only 3-4 vadas at a time to maintain oil temperature and ensure even cooking.
5
Serve vadas immediately after frying for maximum crispiness; they soften as they cool.

RECIPE VARIATIONS