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!