Ulundu Vadai holds a special place in South Indian cuisine and my heart too. These delightful fritters remind me of lazy Sunday mornings at my grandmother’s house. The aroma of fresh vadai frying would fill the entire kitchen. What makes this recipe special is its simplicity. You need just a few ingredients to create something magical. The contrast between the crispy exterior and fluffy interior is pure perfection. Whether you’re hosting guests or treating your family, these vadai never disappoint.
About the Recipe
This Ulundu Vadai recipe is your gateway to authentic South Indian flavors. What I love most is how forgiving this recipe is for beginners. The soaking process makes the dal easier to grind, while the simple spice blend keeps things manageable. You don’t need any fancy equipment or hard-to-find ingredients. The optional onions add extra flavor and crunch, but the vadai tastes amazing without them too. This recipe serves about 4 people and takes roughly 4 hours including soaking time.
Why You’ll Love This Recipe
These vadai are without a doubt addictive. The first bite gives you that satisfying crunch, followed by the soft, fluffy center. The fresh green chillies provide just the right amount of heat, while curry leaves add that distinct South Indian aroma. What’s great is that you can make the batter ahead of time and fry them fresh when needed. They’re also naturally gluten-free, making them perfect for various dietary needs. The smell alone will have your neighbors asking for the recipe. Plus, there’s something deeply satisfying about shaping each vadai by hand.
Cooking Tips
Don’t skip the soaking step – it makes grinding much easier. The batter should be thick enough to hold its shape but not too dry. Test the oil temperature with a small piece of batter first. If it sizzles and rises immediately, you’re good to go. Keep the flame at medium to avoid burning the outside while the inside stays raw. Pat your hands with a little oil while shaping to prevent sticking.
Serving and Storing Suggestions
Serve these vadai hot and fresh for the best experience. They taste incredible with coconut chutney, tomato chutney, or sambar. This recipe makes about 12-15 vadai and serves 4 people. Total time is around 4.5 hours including soaking. Store leftover vadai in the fridge for up to 2 days. Reheat them in an oven or air fryer to restore crispiness.
Similar Recipes
- Medu Vada
- Masala Vada
- Paruppu Vadai
- Bonda
- Bajji
Nutrient Benefits
Urad dal is packed with protein and fiber, making these vadai more nutritious than regular snacks. The dal provides iron and folate, which support healthy blood formation. Fresh herbs like coriander and curry leaves add antioxidants and vitamins. Ginger aids digestion and adds anti-inflammatory properties. While they’re deep-fried, the protein content helps keep you satisfied longer than empty-calorie snacks.
Ulundu Vadai
Ingredients
- 200 g Urad Dal
- 5 to 6 Green Chillies
- handful Curry Leaves
- 1 inch Ginger peeled
- handful Coriander Leaves
- as per taste Salt
- as required Oil
Optional
- 2 Onions finely chopped
Instructions
- Soak the urad dal for 3 to 4 hours.
- Drain and rinse well.
- Add green chillies, ginger and salt.
- Grind to a smooth paste.
- Add the onions, curry leaves and coriander leaves.
- Mix well.
- Heat oil in a deep frying pan over medium flame.
- Take a small lemon sized ball of the dough and place it on a greased banana leaf (or plastic sheet).
- Shape it into a round and flatten it lightly.
- Make a small hole in the middle using your index finger or using a clean spoon.
- Gently drop it into the hot oil and deep fry until golden brown on all sides.
- Remove and drain excess oil.
- Serve with chutney and sambar of choice.
Notes
- In some traditional/orthodox households onions are not used. So you can omit onions if needed.
- To check if the vadai is cooked, insert a clean knife and if it comes out clean, then the vadai is cooked.
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Frequently Asked Questions
Can I make vadai without soaking the dal overnight?
You can soak for just 3-4 hours, but overnight soaking makes grinding easier and gives better texture. The longer soak helps create fluffier vadai with the perfect consistency.
Why do my vadai break apart while frying?
This usually happens when the batter is too wet or the oil isn’t hot enough. Make sure your batter holds together well and test oil temperature before frying all vadai.
Can I bake these vadai instead of deep frying?
Baking won’t give you the same crispy texture, but you can try it at 200°C for 15-20 minutes. Brush with oil and flip halfway through for better results.
How do I know when the vadai are perfectly cooked?
They should be golden brown all over and float to the surface. The sizzling sound will also reduce when they’re done cooking through completely.
2 comments
send recipes
good recipe