Ulundu Vadai is a very popular South Indian vada variety served as an appetizer snack during festivals and special occasions.
Known by numerous names such as Medhu Vadai, Garelu, Medu Vada or Uzhunnu Vada, it is a crispy, deep-fried snack served with coconut chutney or mint chutney and sambar.
Although it is a common breakfast dish, typically paired with Ven Pongal or Idli, Ulundu Vada is also a great evening tiffen snack.
- 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
- 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.