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 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.
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.