Ulundu Vadai is a very popular South Indian vada variety served as an appetizer snack during festivals and special occasions.
Although it is a common breakfast dish, typically paired with Ven Pongal or Idli, Ulundu Vada is also a great evening tiffen snack.
Ulundu Vadai Recipe
Ingredients for Ulundu Vadai
- 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
- 2 Onions finely chopped
How to make Ulundu Vadai
- 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.
- 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.