south indian ulundu vadai recipe /medu vadai

Idli and ulundu vadai(s) are most defining and winning traditional combinations in most of the Indian hotels finding its root cause from south India.These combinations becomes optional as some may not like to have it with break fast!but separately as snacks during tea time and a good example is “me” I don’t prefer to have it as morning breakfast!like it as an evening snack or curd vadas,not to miss I rejoice having sambar vadas too.During most of the festivities we make idli vadai combinations at home!It(south indian ulundu vadai recipe) is and will be “most celebrated one” for all future time.To get a fluffy,crispy and soft south indian ulundu vadai recipe the dhal should be ground lightly coarse and in wet grinder you will get good aeration for the batter rather than mixer.

south indian ulundu vadai recipe /medu vadai

INGREDIENTS:

Urad dhal/Ulutham paruppu/Whole Black gram – 2 cups(whole dhal)
Rice(any white rice) – 3 tbsp
Green chillies – 3-4,Grated ginger – 2tsp
Some handful of curry and coriander leaves chopped
Cumin powder -1 tsp
Pepper powder – 1 tsp
Asafoetida/hing – 1 tsp
salt to taste
Big onions – 3-4(medium)
(After you grind test it by adding the batter in a bowl of water and it should float,this shows the batter is fluffy.)

METHOD:

SOAK DHAL AND RICE FOR 2-3 HOURS

GRIND IT WITH LESS WATER,ADD SALT AT END

KEEP READY WITH THESE INGREDIENTS

CHECK FOR BATTER CONSISTENCY

ADD ONION MIXTURE TO BATTER

MIX IT NICELY

PRESS THE THUMB IN A BOWL OF WATER

SHAPE IT

DROP IN HOT OIL KEEP IT MEDIUM WHEN IT COOKS

TILL GOLDEN AND SERVE

1.Soak urad dhal for 2-3 hours with rice.(adding rice is optional)
2.Then grind it in a grinder without adding too much water.
3.At the end of grinding add salt and let it mix in grinder for two more minutes.
4.Then take out and in between keep a kadai with oil and heat up.
5.Add chopped onion,green chillies,cumin powder,grated ginger,pepper powder,asafoetida/hing,curry and coriander leaves chopped.
6.Mix well.
7.Make shapes by dipping the thumb finger in bowl of water and making a hole in a dollop of batter.
8.Drop it in oil and bring the flame to medium heat and cook till golden take out in a tissue and serve.

south indian ulundu vadai recipe /medu vadai

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Prep Time 3 hours hrs

Total Time 3 hours hrs 40 minutes mins

Ingredients

  

• Urad dhal/Ulutham paruppu/Whole Black gram - 2 cups whole dhal
• Rice any white rice - 3 tbsp
• Green chillies - 3-4
• Grated ginger - 2tsp
• Some handfull of curry and coriander leaves chopped
• Cumin powder -1 tsp
• Pepper powder - 1 tsp
• Asafoetida/hing - 1 tsp
• salt to taste
• Big onions - 3-4 medium
• After you grind test it by adding the batter in a bowl of water and it should float,this shows the batter is fluffy.

Instructions

 

• Soak urad dhal for 2-3 hours with rice.(adding rice is optional)
• Then grind it in a grinder without adding too much water.
• At the end of grinding add salt and let it mix in grinder for two more minutes.
• Then take out and in-between keep a kadai with oil and heat up.
• Add chopped onion,green chillies,cumin powder,pepper powder,asafoetida/hing,grated ginger,curry and coriander leaves chopped.
• Mix well.
• Make shapes by dipping the thumb finger in bowl of water and making a hole in a dollop of batter.
• Drop it in oil and bring the flame to medium heat and cook till golden take out in a tissue and serve.
  

Notes

To get a fluffy,crispy and soft south indian ulundu vadai recipe the dhal should be ground lightly coarse and in wet grinder you will get good aeration for the batter rather than mixer.
After you grind test it by adding the batter in a bowl of water and it should float this shows the batter is fluffy.
If you are not adding rice is just fine,it comes out perfect.
If you are grinding it in mixer then you have to beat the batter for some time so that it becomes fluffier and will get same perfect result.
Should cook in medium flame till golden.