Ullundhu vadai or medhu vadai is an important recipe that is made during the poojas. I make this vadai so often, but never got a chance to blog about it. Every time during pooja’s this is the last item that I fry and in variably will never have time to click the pictures. This time I made it a priority to get this into the blog and hence I chose this recipe for the alphabet U under the regional category.
This is a very easy to make recipe if the batter comes out well. The secret to getting the vadais right depends on the consistency of the batter. If making the vadais in large scale, it is always preferred that we grind the batter in the wet grinder instead of the blender. But of just making it for the house, then the wet grinder would be too big. When grinding in the mixer/blender, make sure that you only sprinkle water. We need to achieve a smooth batter with just enough water to hold the shapes of the vadais. I also grind the curry leaves in the batter instead of adding it at the end, just so that people don’t pick on the leaves.
A-Z marathon – Alphabet U
Category – Regional
Preparation time – 10 mins plus 2-3 hrs to soak the dal
Cooking time – about 30 mins
Difficulty level – medium
Ingredients to make Ullundhu Vadai – (makes around 20 medium vadais)
- Ullatham paruppu / Urad dal/ Black gram dal – 1 cup (I prefer the dehusked whole urad)
- Rice – 1 tbsp
- Green chilies – 2-3
- Red chilies – 2-3
- Ginger – 1 inch piece
- Curry leaves – few
- Asafetida – ½ tsp
- Salt – to taste
- Oil – to deep fry
- Wash the dal twice or thrice and then soak in water for about 2 hrs along with the rice. Drain it entirely and then add it o the blender along with green chilies, red chilies, ginger, curry leaves, asafetida and salt.
- Grind them into a smooth batter. Do not add too much water. Just sprinkle water as you go. Also grind using the pulse mode of the blender to avoid overheating the motor. If the blender heats up it will make the batter too loose and then the vadais will not come out fluffy.
- Heat oil in a deep pan to fry the vadais.
- Remove the batter in a bowl and mix it up well with your hands. If using additional curry leaves add it now and mix well.
- Wet your hands and then take a handful of batter in your hands and drop it on a wet ziplock bag or banana leaf (if available).
- Smoothen it slightly with your palm and then make a hole in the center using wet index finger.
- Transfer the shaped dough carefully back to your palm and slide it into hot oil.
- Repeat the same and drop 4- 6 vadais in the oil (depending on the size of your pan and amount of oil).
- Let it cook and become golden brown on both the sides. Remove with a slotted spoon and drain on a paper towel.
- Repeat with the rest of the batter.
- Serve the Ullundhu Vadai hot/warm!