Delicious Ulundu Vada Recipe | Crispy and Soft Delight

 

Ulundu Vada Recipe

Introduction

Ulundu Vada, also known as Medu Vada, is a beloved South Indian delicacy often enjoyed as a breakfast or snack item. Its crispy exterior and soft, fluffy interior make it an irresistible treat. In this article, we will provide a detailed guide to preparing the perfect Ulundu Vada, ensuring every bite is a delightful experience.

Ingredients

Main Ingredients

• 1 cup urad dal (split black gram)
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon rice flour (for extra crispiness)
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped
• 1 teaspoon ginger, grated
• 1 sprig curry leaves, finely chopped
• 1 tablespoon coriander leaves, finely chopped
• A pinch of asafoetida (hing)
• Oil for deep frying

Optional Ingredients

• 1 teaspoon whole black peppercorns
• 1 teaspoon cumin seeds

Preparation Steps

Step 1: Soaking the Urad Dal

1. Rinse the urad dal thoroughly under running water.
2. Soak the dal in enough water for at least 4-5 hours or overnight for best results.

Step 2: Grinding the Dal

1. Drain the soaked dal completely.
2. Using a wet grinder or a high-speed blender, grind the dal to a smooth and fluffy batter. Add water sparingly to achieve the right consistency.
3. Ensure the batter is thick enough to hold shape but not too dense.

Step 3: Mixing Ingredients

1. Transfer the batter to a large mixing bowl.
2. Add salt, rice flour, chopped onions, green chilies, ginger, curry leaves, coriander leaves, and asafoetida. Mix well.
3. If using, add whole black peppercorns and cumin seeds to the batter for added flavor.

Step 4: Shaping the Vadas

1. Wet your hands with water. Take a small portion of the batter and shape it into a ball.
2. Flatten the ball slightly and make a hole in the center using your thumb.
3. Repeat the process with the remaining batter.

Step 5: Frying the Vadas

1. Heat oil in a deep frying pan over medium heat.
2. Once the oil is hot, carefully slide the shaped vadas into the oil.
3. Fry the vadas in batches until they turn golden brown and crispy on both sides.
4. Remove the vadas using a slotted spoon and drain the excess oil on paper towels.

Tips for Perfect Ulundu Vada

• Consistency of Batter: The key to perfect vadas is the consistency of the batter. It should be thick and airy.
• Grinding: Use as little water as possible while grinding the dal to ensure a fluffy batter.
• Temperature of Oil: Fry the vadas on medium heat to ensure they cook evenly and turn crispy.
• Serving: Serve the vadas hot with coconut chutney and sambar for an authentic South Indian experience.