Ulunthu Vadai (Tamilnadu cuisine)

Name: Ulunthu Vadai (Tamilnadu cuisine)
Total time: 1800 s
Yield: 20 vadas
Cuisine: Indian
Ingredients: 1 & 1/2 cups whole urad dal; 2 green chillies; 15 curry leaves; 2 tsp pepper; as needed Salt

Madhurabhashini Sundaram @cook_17325002

Note:

The consistency of the batter is of utmost importance.
If it slightly has more moisture, then the vadas absorb more oil and if it's too thick/hard with less moisture, the vadas cook for a longer time and are no longer soft. The right consistency comes with practice :)

Note:

Madhurabhashini Sundaram @cook_17325002

Note:

Saved

Ingredients

30 minutes

20 vadas

1 & 1/2 cups whole urad dal
2green chillies
15curry leaves
2 tsppepper
as neededSalt

Saved

Steps

30 minutes

1

Soak the urad dal overnight in warm water or for minimum of 6 hours.
2

In a wet-grinder, add 2 green chillies cut in two and a handful of the soaked urad dal.
3

Sprinkle some water and add some more urad dal ensuring that the grinder runs smoothly.
4

Repeat the above process till all the urad dal is added.
5

Finally, add required salt and keep sprinkling water until the dal is ground smoothly. (The batter should still be thick and not runny). This should take roughly 20-30 mins.
6

Once the batter is ready add pounded pepper and curry leaves.
7

To deep fry, take oil (sufficient enough to immerse the vadas) in a pan and wait till it turns hot.
8

Take a polythene cover(for a smooth surface), apply oil onto it and keep a bowl of water.
9

Now wet your palms in the bowl of water and shape the vadas on the polythene cover like a doughnut-making a hole at the center and gently drop them into the oil.
10

Once the vadas are cooked to a golden brown colour (effervescence of the oil reduces significantly), gently pick them up, drain the excess oil and store in a container.
11

Serve hot with sambhar & chutney.