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Ulundha vadai

Ulundha vadai - Medhu vadai

Most of the food items from Tamil Nadu contains the urid dal which has many health benefits. All the food items based on urid dal does not need much preparation work and we can enjoy a healthy and tasty dish easily. 


Most of the food items from Tamil Nadu contains the urid dal which has many health benefits. All the food items based on urid dal does not need much preparation work and we can enjoy a healthy and tasty dish easily. This ulundha vadai is one among those easy and healthy dish. Follow these instructions and prepare a tasty ulundha vada for your family.  Important points to follow for a perfect vada I always like to grind the batter in a wet grinder, because it grinds well with very little water and gives you a puffy vadas. If you do not have wet grinder, then grind it in a mixie by sprinkling water with regular intervals. Soaking the dals also is very important for this vada. Try to soak at least 3 hours and then grind it.  In addition to finely chopped onions and green chillies I have added finely chopped carrots and cabbages. This is my grandma's idea to add these vegetables in the vada which makes some extra toppings in it. Now lets see how to prepare this ulundha vada with step by step photos.

This ulundha vadai is one among those easy and healthy dish. Follow these instructions and prepare a tasty ulundha vada for your family. 
Important points to follow for a perfect vada
I always like to grind the batter in a wet grinder, because it grinds well with very little water and gives you a puffy vadas. If you do not have wet grinder, then grind it in a mixie by sprinkling water with regular intervals. Soaking the dals also is very important for this vada. Try to soak at least 3 hours and then grind it. 
In addition to finely chopped onions and green chillies I have added finely chopped carrots and cabbages. This is my grandma's idea to add these vegetables in the vada which makes some extra toppings in it. Now lets see how to prepare this ulundha vada with step by step photos.


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Prep time : 25 minutes
Soaking time : 4 to 6 hours
Cook time : 30 minutes
Category : Snacks


Ingredients

  • 250 grams whole urid dal
  • 1 onion, finely chopped
  • 4 green chillies, finely chopped
  • 2 tbsp finely chopped carrots
  • 2 tbsp finely chopped cabbage
  • 1 tbsp finely chopped gingers
  • few coriander leaves
  • few curry leaves
  • 400 ml oil
  • salt

Cooking Directions
  • Wash the urid dal for 2 to 3 times and soak the dal with 4 cups of water for 4 hours.After 4 hours drain the water completely. Add the dals in a wet grinder and grind it. Sprinkle water little by little.Scrape the dals that sticks on the sides of the drum. 
  • Grind it nicely and thickly. Take a bowl of water and drop some ground batter. It should float it on the water. 
  • Now carefully transfer the batter to the mixing bowl. It is easy to transfer them while grinding. 
  • Now add required salt. Next add the chopped onions, green chillies, ginger, chopped carrots,  chopped cabbage, curry leaves and coriander leaves.Mix them well with your hands. 
  • Heat the oil on a kadai on medium flame. Dip your right palm in water and take a big lemon sized ball. Roll it for a few seconds and flat them and put a small hole using your thumb finger. 
  • Drop them in the oil. Do the same procedure for the remaining batter. After a few minutes, gently flip the and fry them until crisp on both sides.
  • Drain them and serve it hot.



Ulundha vadai with step by step photos



Wash the urid dal for 2 to 3 times and soak the dal with 4 cups of water for 4 hours. After 4 hours once again wash the dal and drain the water completely.




Add the dals in a wet grinder and grind it. Sprinkle water little by little. (Do not pour water immediately). For this measurement you can add 1/4 cup of water.



Scrape the dals that sticks on the sides of the drum. Grind it nicely and thickly. Take a bowl of water and drop some ground batter. It should float it on the water. 



Now carefully transfer the batter to the mixing bowl. It is easy to transfer them while grinding. (Be careful if you do not have experience, then switch off the grinder and transfer them to the bowl). Now add required salt.





Next add the chopped onions, green chillies, ginger, chopped carrots,  chopped cabbage, curry leaves and coriander leaves. Mix them well with your hands. 




Heat the oil on a kadai on medium flame. Dip your right palm in water and take a big lemon sized ball. Roll it for a few seconds and flat them and put a small hole using your thumb finger. 



Drop them in the oil. Do the same procedure for the remaining batter. After few minutes,  gently flip the and fry them until crisp on both sides.



Drain them and serve it hot with  coconut chutney and a cup of strong filter coffee. 

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