Tuesday, April 19, 2016

Ulundu Vadai/ Medu vadai/ Lentil Salty Donut

Meduvadai or Ulundu vadai is one of the popular dish of south Indian cuisine which can be served as a snack in the evening or served along with idlis, dosas and pongal as breakfast. It is often made on all festivals and auspicious occasions in South India.

Urad dal- 1 cup
green chillies- 1
ginger- 2 inch
curry leaves- a string
whole black pepper- 1/4 tsp
baking soda- a pinch (optional)
salt to taste
oil for deep frying

Wash and soak the urad dal for 1-2 hours. I

Strain the water and grind the urad dal in a blender with curry leaves, ginger, green chillies and little water to get a fine thick paste and as smooth as a butter.

Add salt and whole black pepper to the paste and mix well.

Heat oil in a pan for frying. Check the temperature of the oil by dropping a small drop of the paste.

Grease your palm with oil or  wet your palm with water so that the paste doesn't stick to your hand.

Take a spoonful of the paste in the palm. Slowly slide it to you four finger and make a hole with your thumb in the middle and gently slide it into the oil.

Fry the vadai on a medium flame.

After 4-5 minutes flip them and fry them until golden brown.

 Remove them from oil and drain them on a paper towel.

Serve them hot with coconut chutney and sambar.

I prefer to refrigerated the urad dal while soaking because this will prevent the batter to get heated while grinding.
To make vadais in large quantities I prefer using a wet grinder to make the batter inorder to get the butter consistency.