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Crispy on the outside, soft and fluffy on the inside, these savory lentil donuts are a South Indian classic. Made from urad dal batter, they are perfect with sambar and coconut chutney.
Soak the Dal
Grind the Batter
Check Batter Consistency and Mix
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Crispy on the outside, soft and fluffy on the inside, these savory lentil donuts are a South Indian classic. Made from urad dal batter, they are perfect with sambar and coconut chutney.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 314.06 calories per serving with 12.75g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Heat Oil and Finalize Batter
Shape and Fry the Vadas
Serve
After frying, soak the hot vadas in a bowl of warm water for 5 minutes to soften them. Gently squeeze out the water and then immerse them in hot, flavorful sambar for at least 30 minutes before serving.
A lighter alternative to Sambar Vada. Soak the fried vadas in hot, tangy rasam and garnish with fresh coriander.
Add 1/4 cup of finely chopped dill leaves (suva/sabbasige) and a pinch of turmeric powder to the batter for a different flavor profile.
For a simpler version, omit the onions. This is a common preparation for religious festivals or offerings.
Urad dal is an excellent source of plant-based protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The lentils provide a good amount of dietary fiber, which aids in digestion, helps prevent constipation, and promotes a feeling of fullness, which can help with weight management.
Urad dal is rich in iron, which plays a vital role in carrying oxygen throughout the body. This helps combat fatigue and boosts overall energy levels.
Containing important minerals like magnesium, potassium, phosphorus, and calcium, urad dal contributes to maintaining and improving bone mineral density.
This usually happens for two reasons: the batter was not aerated enough, or too much water was used during grinding. Beat the batter vigorously for several minutes until it's light and passes the 'float test' to ensure fluffy vadas.
Oil absorption is typically caused by the oil temperature being too low or the batter being too thin. Ensure the oil is heated to a steady medium heat (around 175°C / 350°F) and that your batter is thick.
Yes, you can prepare the ground dal batter (without any additions) and store it in an airtight container in the refrigerator for up to 24 hours. When ready to use, take it out, let it sit for 15 minutes, beat it well, then add the onions, spices, and salt just before frying.
Ulundu Vadai has both healthy and unhealthy aspects. The base ingredient, urad dal, is rich in protein, fiber, and minerals. However, the deep-frying process adds a significant amount of fat and calories. It's best enjoyed in moderation as part of a balanced diet.
A single medium-sized Ulundu Vadai contains approximately 75-90 calories, depending on its size and how much oil is absorbed during frying.
While you can try, the result will be very different from the traditional version. The batter is designed for deep-frying, which creates a crispy exterior and soft interior. Baking or air-frying will likely result in a denser, drier, more idli-like texture.