Ulundu Vadai or vada is a popular deep fried snack or breakfast dish prepared with lentils. It is usually served with coconut chutney and sambar. You can have it with tomato sauce also. In this recipe, I have soaked 1/2 tsp raw rice and 1/2 tsp fried gram (pottukadalai) along with urad dal for crispy vadas. My mother does awesome vadas and it is her recipe. Vada is delicious as such and even when soaked in sambar or rasam or curd. Let us learn how to make medhu vadai/ulundu Vadai (South Indian Style) following this easy recipe.
etc. For those who do not eat onion, we have paruppu vadas without onion garlic.
Watch of video of making vadas in Mixie
How to make Ulundu Vadai
Ingredients needed
Whole urad dal (without skin) – 1 cup
Green chilies – 2
Raw rice – 1/2 -1 tsp
Fried gram- 1/2 tsp (pottu kadalai)
Salt -1 tsp flat (crystal salt) or as required. (If using table salt use less)
Plastic sheet or banana leaf for making vadas
Oil for deep frying.
Method
Soak urad dal along with 1/2 tsp rice and 1/2 tsp fried gram for half an hour and refrigerate it for another 1 hour.
(tips- to find out if your batter is ready, wet your hands, take a small ball of batter – the batter should not stick to your hands.)
Heat oil in a deep bottomed kadai. Once the oil is heated, reduce the flame to medium. To check if the oil is hot, drop a little batter, if it comes to the surface immediately, the oil is hot enough to fry the vadas.
Now take a bowl of water, wet your fingers and take a lemon sized vada batter, flatten it slightly on a plastic sheet or back of the banana leaf. Make a hole in the middle.and slowly transfer the shaped dough to your hands and slip it into the hot oil very gently. (be very careful while doing this)
Fry until it turns golden brown on both sides. Remove it from oil and place it on a colander or paper towel to drain excess oil.
Repeat the same process for the rest of the dough. You can fry 3-4 vadas at a time depending on the size of your kadai and the quantity of oil used.
Recipe Card for Ulundu Vadai
Ulundu vada is a popular deep fried snack or breakfast prepared with lentils. It is usually served with idli, chutney and sambar for breakfast. It can also be had as a snack.
- 1 cup Whole urad dal (without skin)
- 2 Green chilies
- 1 tsp Raw rice
- 1/2 tsp Fried gram (pottukadalai)
- Salt (as needed)
- Plastic sheet or banana leaf (for making vadas)
- Oil For deep frying
-
Soak urad dal along with 1/2 tsp rice and 1/2 tsp fried gram for half an hour and refrigerate it for another 1 hour.
-
Drain the water completely and grind it along with green chillies and salt to a smooth and soft batter without adding water or sprinkling little water now and then. If needed you can sprinkle very little water and grind. It is better to use the wet grinder for grinding. Your batter is now ready. (tips- to find out if your batter is ready, wet your hands, take a small ball of batter – the batter should not stick to your hands.)
-
Heat oil in a deep bottomed kadai. Once the oil is heated, reduce the flame to medium. To check if the oil is hot, drop a little batter, if it comes to the surface immediately, the oil is hot enough to fry the vadas.
-
Now take a bowl of water, wet your fingers and take a lemon sized vada batter, flatten it slightly on a plastic sheet or back of the banana leaf. Make a hole in the middle.and slowly transfer the shaped dough to your hands and slip it into the hot oil very gently. (be very careful while doing this)
-
Fry until it turns golden brown on both sides. Remove it from oil and place it on a colander or paper towel to drain excess oil.
-
Repeat the same process for the rest of the dough. You can fry 3-4 vadas at a time depending on the size of your kadai and the quantity of oil used.
For Rasa Vada/rasam vada
As soon as your remove the vada from oil, soak it in rasam.
Watch the video on how to grind for ulundu vada in mixie
As soon as your remove the vada from oil, soak it in rasam for rasa vada.
Ingredients needed (for soaking 2 vadas)
Curd -1 -1 1/2 cups
Green chillie -1
Ginger -1 bit
Coriander powder -1/2 tsp
Cumin seed Powder -1/4 tsp
Coriander leaves -little (finely chopped)
Salt needed
Method
Grind green chillies and ginger to a fine paste and mix it with thick curd. Add salt needed, coriander powder and cumin seed powder to the curd.
Keep a bowl of warm water. As soon as your remove the vada from oil, soak it for a few seconds in water, squeeze out the water and then soak it in the prepared curd.
Let it remain soaked for 10-15 minutes. Garnish with coriander leaves and enjoy delicious South Indian thayir vadai. You can also garnish it with Kara boondi.
View Comments (102)
wow..lovely clicks dear.....vadda, sambar vada, dahi vada verything looks yummm.....perfect for the event. keep rocking.
mfavourite snack..yummy!!
Nice presentation dea..!!! Everything looks superb and delicious..I wanna have some now...Yummy yummmm
Yummy vadas.....my family's fav snack. Nice clicks.
Nice click!! and nice tip for crispy vadas..!!
ohh yummy vada..love all the recipes with vada.
Nice pictures...looks so delicious :)
Wada Sambhar look snice and crispy
Lovely rasam vadais!
Wow. love them all. Beautiful Clicks.Look crispy and inviting. IN fact ur Dahi Vada I'll eat right now and Vada Sambhar tomorrow morning. OMG Now I'm craving for them rt now !!!