Ulunda vadai
Ulunda Vadai (also known as Urad Dal Vada) is a popular South Indian snack made from urad dal (black gram), seasoned with spices, and deep-fried to golden, crispy perfection. These vadas are fluffy on the inside and crispy on the outside, making them a delightful treat for breakfast or as a snack with chutney or sambar. Here’s a recipe with the perfect measurements to get the ideal vadai every time.
Ingredients (Makes 12-15 Vadas)
For the Vadai Dough:
• Urad dal (split black gram): 1 cup
• Water: 1 to 1 ½ cups (for soaking and grinding)
• Salt: 1 ½ teaspoons (adjust to taste)
• Fresh ginger: 1 tablespoon (grated)
• Green chilies: 2 (finely chopped)
• Black peppercorns: ½ teaspoon (optional, for extra spice)
• Curry leaves: 10-12 leaves (finely chopped)
• Onion: 1 medium (finely chopped, optional but recommended for extra flavor)
• Cumin seeds: 1 teaspoon (optional, for additional flavor)
• Rice flour: 1 tablespoon (optional, for extra crispiness)
• Baking soda: A pinch (optional, for extra fluffiness)
For Frying:
• Oil: Enough for deep frying
Instructions
1. Soak the Urad Dal:
• Rinse the urad dal thoroughly under running water to remove any dirt.
• Soak the urad dal in enough water for 4-6 hours or overnight. This softens the dal, making it easier to grind.
2. Grind the Urad Dal:
• After soaking, drain the dal and transfer it to a wet grinder or food processor.
• Grind the dal into a smooth batter, adding water little by little. The batter should be thick and fluffy, not runny. If using a food processor, you might need to add a little extra water, but ensure the batter is thick enough to hold its shape.
• Add a pinch of baking soda (optional) to the batter to make it fluffier.
3. Mix the Vadai Dough:
• Transfer the ground batter to a large mixing bowl.
• Add the chopped ginger, green chilies, onion, curry leaves, cumin seeds, salt, and black pepper (if using). Mix everything thoroughly.
• If you prefer extra crispiness, add rice flour to the mixture and mix again.
• Whisk the batter vigorously with your hands or a spoon for 2-3 minutes to aerate it and make it fluffy. The batter should be smooth and hold its shape when dropped in the oil.
4. Shape the Vadas:
• Wet your hands with a little water to prevent the batter from sticking.
• Take a small portion of the batter (about 1 tablespoon) and shape it into a ball.
• Make a hole in the center of the ball with your thumb, forming a donut-like shape.
• Alternatively, you can flatten it slightly if you prefer a thinner vada. Repeat the process with the remaining batter.
5. Heat the Oil:
• Heat oil in a deep frying pan or kadai over medium heat. The oil should be hot but not smoking.
• To check if the oil is hot enough, drop a small piece of batter into the oil. If it rises to the surface immediately, the oil is ready for frying.
6. Fry the Vadas:
• Carefully slide the shaped vadas into the hot oil, a few at a time (do not overcrowd the pan).
• Fry on medium heat until the vadas turn golden brown and crispy, about 4-5 minutes on each side.
• Flip the vadas gently with a slotted spoon to ensure they cook evenly.
• Once fried, drain the vadas on paper towels to remove excess oil.
7. Serve:
• Serve the crispy and fluffy Ulunda Vadas hot with coconut chutney and sambar for an authentic South Indian breakfast or snack.
Pro Tips for Perfect Ulunda Vadai:
• Grinding: The key to fluffy vadas is grinding the dal well. Use minimal water while grinding, as the batter should be thick and airy. A wet grinder works best for the perfect consistency.
• Soaking: Soak the urad dal for at least 4 hours to ensure it grinds easily and yields a fluffy texture.
• Vigorous Mixing: Whisk the batter well to aerate it, which helps make the vadas fluffy and light.
• Oil Temperature: Ensure the oil is at the right temperature—if the oil is too hot, the vadas will brown too quickly and remain uncooked inside. If the oil is not hot enough, they will absorb excess oil and become soggy.
• Shape and Size: Make uniform-sized vadas to ensure even frying. The hole in the center ensures the vadas cook evenly and crisply.
Side Dish Suggestions for Ulunda Vadai:
• Coconut chutney: A cool, refreshing chutney made from grated coconut, green chilies, and mustard seeds.
• Sambar: A tangy, spiced lentil soup made with tamarind and vegetables.
• Tomato chutney: A spicy and slightly tangy chutney made from tomatoes, spices, and red chilies.
• Rasam: A South Indian soup made with tamarind, tomatoes, and spices, often served as a side dish.
Enjoy your crispy, fluffy Ulunda Vadai with these delicious side dishes, and bring a bit of South Indian flavor to your home! This recipe will ensure your vadas are perfect every time—crisp on the outside, soft and fluffy on the inside.