Ulundu vada is a famous snack, street food in South India and it is usually served with coconut chutney and Sambar. I make it for breakfast or as a snack with tea or coffee. I love this vada more than any other vadas. If I had breakfast at hotels this will definitely be my choice along with Dosa, Idli or along with Pongal. At India When it comes to a hot snack we usually buy vadas from the street vendor (Thallu Vandi shop). they usually sell a wide range of vadas and bajjis like ulunda vadai,paruppu vadai(Aamai vadai), Ulli vadai, Kara vadai, Keera vadai, Bonda, Cauliflower pakoda, onion pakoda,vazhakkai bajjis…..Ulunda vadai is always my personal favorite especially when they are hot and crispy they are so lovely to taste. My sis hates ulundu vadai. It is always an added advantage when ur sibling hates the snacks you love a lot. You can get their share too and enjoy it yourself. I hope some of you can relate to this. Here in Muscat, it is so rare to find shops that sell urad dal vada particularly in the area which we reside. You can find them in mayalali coffee shops and in all south Indian hotels. An urad dal vada cost around 100bz(18 rupees) in coffee shops and a set of 2 vadas along with coconut chutney and sambar costs 500bz(90 rupees)in hotels.
I don’t have wet grinder here so I used to prepare the batter with mixie. You can also follow the same instructions for preparing the batter in wet grinder. Serve it when it is hot or else when they get cold they will lose their crispiness.
Also check the other vada recipes.
Now lets get into the recipe.
Preparation Time : 3 hrs 30 mins
Cooking Time : 30 mins
Makes : 15 vadas
- Urad dal – 1 cup Onion – 1 (finely chopped)
- Ginger – 1 tbsp
- Coriander leaves – 1 tbsp(finely chopped)
- Curry leaves – 1 tbsp(finely chopped)
- Green Chilli – 2 (finely chopped)
- Salt – 1/2 Tsp
- Rice flour – 1 tbsp (optional)
- Baking soda – 1 pinch
- Oil – for deep frying
1. Clean and soak urad dal in sufficient amount of water. After 3 hours drain the water completely and add it to the mixie jar. Grind it into a thick batter by sprinkling water. Don’t add more water then you cant get thick batter and you can’t get proper vadas.
2. Transfer the ground batter into a mixing bowl and add all the remaining ingredients except oil and mix them well together. Adding rice flour is optional it makes the vadas crispier and if the batter is watery you can add rice flour and make it thick. Beat the batter well with a whisk to make the batter fluffy. This will help to get Crispy vadas.
3.Heat oil in a deep kadai.Drop a small piece and check if it is hot. If it floats suddenly then it is too hot and if it sinks down then it is less hot. So adjust the flame accordingly. I am not so good at making the perfectly round shape. So I manage with some tricks. Take water in a bowl. Wet your palms with water. Take some batter in your hand and make the shape of vada with thumb make a hole at the centre.Beginners can make a ball with the batter and Place it in a plastic cover greased with oil and make the shape of vada. Again wet your finger with water and make a hole in the centre.Slid it gently into the medium hot oil. Fry them till both the sides are golden and crispy. When they are ready the bubbles in the oil will reduce. Then remove it from the oil. Serve it with coconut chutney or Sambar.
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