Thursday, January 3, 2013

Ulundu Vadai

#UlunduVadai  #MedhuVadai : Ulundu vadai is made from black gram. Ulundu vadai is also known as medhu vadai as its texture is very soft. 
The lentil is washed and then soaked for an hour and then ground into a fluffy batter sprinkling little water on and off. We have to soak a minimum quantity of 1/2 cup of urad dhal to grind by wet grinder for #vadai.
We get more than 20 vadais of medium size from  1/2 cup of soaked black gram.
So if we need only 10 vadais or less, then I used to take out a handful of ground urad dhal batter while grinding for idli maavu.
Suppose 1 cup of lentil has to be soaked for idli, soak additional 1/4 cup of lentil. That is, soak 1 1/4 cup of lentil. Grind in a wet grinder by sprinkling little water till the batter becomes fluffy and roll like a ball. Now take out approx. 1/2 cup of ground urad dhal in a separate container and store in fridge. We are going to make tasty tasty soft vadai from this batter only.

Medhu Vadai [ ulundu vadai ]


Ingredients :
Urad dhal batter                              : 1/2 cup
Rawa (sooji)                                   : 2 tblsp
Rice flour                                        : 1 tblsp
Onion small size                              : 1, chop nicely
Curry & coriander leaves                : a small quantity, chop nicely
Spinach                                            : 5 to 6, chop nicely [ optional ]
Green chilly                                    : 1 (optional )
Black pepper grated                       : 2 pinches
Cumin                                            : 1/4 Tsp
Salt                                                : 1/2 tsp [ adjust ]
Oil                                                 : 1 cup

Method :
Add rawa to the urad dhal batter and mix well. Store in the fridge to avoid fermentation.
This has to be done half an hour before the vadai is being made.
After half an hour heat kadai with oil on a stove over medium flame.
Take out the batter from the fridge.
Give swirling movement to the maavu with hand to make it airy and fluffy.

Add rice flour, salt.
Then add chopped ingredients, cumin and pepper powder.
Mix well.
By the time oil would have become slightly fuming hot.

Make a ball after lubricating hands with water.
Then flatten it making a hole at the center and slowly glide into the hot fuming oil.
Fry over a medium flame flipping both the sides until it turns golden brown.

Ingredients added to Batter

Take out from the oil and place on a plate lined with tissue / kitchen paper to remove excess oil.

Enjoy hot n crispy vadai with white coconut chutney or sambar.

You can have it without any accompaniment also.


Or soak vadai in curd and have it as thayir vadai ( curd vadai )



Medhu Vadai [ ulundu vadai ]









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