Crispy Ulundu Vadai by Tulsi's Vegan Kitchen
Crispy Ulundu Vadai
Tulsi’s Vegan Kitchen
Vadai is a popular savoury snack that is crispy on the outside and fluffy inside. Known also as ulundhu vadai/medu vada, it is both protein-rich and delicious.
1 cup white whole urad dhall / ulundu / black gram dhall -without skin
1/2 cup cooked white rice
1 teaspoon salt (Or as required)
2 sprigs curry leaves, shredded
1 inch piece ginger, diced
1 large onion, chopped finely
1/2 red chilli, sliced
Oil for frying
And remember to add only a little water during the grinding, otherwise the batter will be watery and difficult to shape into delightful doughnut-like rings.
Soak the ulundu (urad white dhall) for 6-8 hours. Wash the soaked ulundu and drain excess water. .
Now grind the ulundu together with ginger and cooked rice. Add only a little water during the grinding process, otherwise the batter will be watery and difficult to shape into delightful doughnut-like rings. Do not grind until too fine.
Mix shredded curry leaves, finely chopped onion and sliced chilli into the batter.
Use a banana leaf or wet plastic sheet to shape the batter into doughnut-like rings. Immediately drop the shaped batter into moderately hot oil
Fry on both sides of the vadai in moderately hot oil. Make sure the oil is not too hot, otherwise it will burn on the outside and remain uncooked inside. Serve the vadai while hot for better taste.