INGREDIENTS:
WHOLE URAD DAL 1 AND 1/4 CUP
GREEN CHILLI 3-4 NO
SALT AS NEEDED
ASAFOETIDA 1/4 TSP
CURRY LEAVES FEW
SUJI RAVA 3 TABLE SPOONS
CORIANDER LEAVES FEW
GINGER A SMALL PIECE(OPTIONAL)
SMALL ONIONS 10-12 NO
WATER(TO GRIND) APPROX 1/4 CUP
OIL FOR FRYING.
METHOD:
Soak the urad dal for an hour .
1.Drain the water completely.
2.Grind the urad dal along with green chillies , asafoetida,curry leaves, ginger and coriander leaves.
3.Normally wet grinder is most preferred for making ulundu vadai.
4.While grinding the vadais do not add too much of water as we normally add while grinding idli dosa batter.
5.Just sprinkle water. Else the vadas will drink too much of oil.
6.I just added extra curry leaves and suji rava.
7.Peel of the skin of the small onions and finely chop them.add this onion curry leaves and suji rava to the batter.
9.Normally my mother uses banana leaf for making the round shapes.
10.Here i used a zip lock cover.we can use any kind of plastic cover.
11.Just before making the vadas add salt to the batter, never add while grinding else the batter will become watery.
12.While making vadais keep a cup of water in a wide vessel .
13.Just wet your hands (before making each vadais) and take a medium ball sized batter in your hand and place it in the zip lock cover
14.Just pat the batter slightly and make a hole in the center.
15.Heat the oil in a pan.
16.The oil should be very hot.
17.Just carefully place the vadais in the batter and keep the flame in medium.
18.Flip it over after 2 minutes and fry till golden brown.
19.If the oil is not hot the vadais will drink more oil and if it is very hot the inside portion will not get cooked.
20.Drain it in a kitchen towel.
21.Repeat the same process for rest of the batter.
22.Enjoy hot , crispy vadais with coconut chutney and Sambar.
Note:
1.If using mixie for grinding the urad dal use the pulse option
2.For more quantity always use grinder else the heat generated while grinding in the mixie will not make the vadais fluffy.
3.Always grind the batter smoothly into a fine paste, else the vadais will become hard and rubbery.
4.Do not soak urad dal for more than 2 hours , else the vadais will drink too much of water.
5.If by any chance the batter turns watery just add a tblsp of rice flour.
6.My mom usually add a tblsp of rice while soaking the urad dal. This will give more crispy vadais.but i added suji rava in this it too gives more crispy.
