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ULUNDU VADAI – URUD VADA RECIPE

by admin on August 23rd, 2010

ULUNTHU VADAI – URUD VADA RECIPE

Vadai is one of those versatile snacks that can be served anytime during the day. Be it at breakfast or as a part of a sumptuous special meal or just as a snack by itself. Vadai is also one of the important dishes  prepared for most of the festivals as an offering to God. Most people get very intimidated when they have to make vadai, but I assure you that with a little amount of patience and by using the right techniques, you will be making crispy and yet soft vadai’s in no time.

Ingredients

Urud dhal – 1 cup

Green chillies – 3

Ginger – 1/2 inch

Curry leaves – few

Salt – to taste

METHOD

Soak urud dhal by adding enough water. The dhal has to be soaked for somewhere between 1 to 3 hrs (longer the better).

Now wash the dhal.

Grind urud dhal, green chillies, ginger together by adding enough water little by little. If too much water is added to the batter, vadai will absorb lot of oil. Remember to get soft vadai the technique is to grind the vadai batter perfectly. The batter should resemble the consistency of whipped cream. Add curry leaves to the vadai batter.

The salt is to be added to the vadai  batter just before when we start to make the vadai. Salt added to the batter and left for a long time will make the batter consistency little watery.

Keep oil in the kadai and heat it.

Take a thick  plastic sheet for the size of  your palm and place it in your hand. Take a small sized batter, place in the plastic sheet on your hand, flatten it a little and make a whole in the centre with your finger and put it in the oil.  Keep water in a bowl next to you by adding a pinch of bicorbante soda and keep dipping your hands inside it everytime when you take the vadai batter to make vadai,  so that the batter doesn’t get stuck to your hands and it comes out from the plastic sheet in a  clean way. Bicorbanate soda in the bowl of water will make the outer layer of  the vadai crisp.

Fry the vadai thorughly by turning occasionally. Once fried remove from heat and place it on the strainer.

The crispy and soft vadai is ready.

Vadai is always best served when it is hot. You can serve vadai with chutney and sambar.

Variation

You can also add chopped onions and green chillies to the vadai batter depending on individual taste buds.

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