ULUNDHU VADAI :
THINGS REQUIRED : Uraldhal (ulutham paruppu) - 1 cup soaked in water for 1 1/2 hours, salt, green chillies - 6 nos., asafoetida - 2 katti, curry leaves, oil for frying.
PREPARATION :
1. Soak urad dhal (ulutham paruppu) in water after washing well 3 times for 1 1/2 hours. Soak with just the right amount of water for it to be used as it is while grinding.
2. Grind green chillies 6 nos, salt and asafoetida 2 katti first in a grinder. When half done, add soaked dhal (if the soaked water has been consumed by the dhal fully add it as it is. otherwise remove water and then add )
3. Grind for about 45 mins.
4. Mix curry leaves with the ground batter.
5. One clue for soft vadai. If the batter is slightly creamy in colour, or if it does not come up when tested in a cup of water, it means the vadai will not be soft after preparation. For that, mix the vadai batter well on hand vigorously. You can see the colour changing from cream to white which means the vadai will be very soft. Careful : too much of water will also spoil vadai.
6. Heat oil in a kadai. Test if heated by dropping little batter and if it comes up then it is ready for frying.
7. Wet both hands first. Take one medium ball and put in left hand. Then transfer it to the wet right hand, make a hole with the thumb finger and then drop it in oil. This comes excellent by practice only. This method will make the vadai look soft and fluffy like you buy in hotels.
8. Turn it when it is fried on one side.
9. Filter oil well and take it out.
10. Do not cover vadai when it is slightly hot even because it ll lose it crispiness when closed with a lid.
THINGS REQUIRED : Uraldhal (ulutham paruppu) - 1 cup soaked in water for 1 1/2 hours, salt, green chillies - 6 nos., asafoetida - 2 katti, curry leaves, oil for frying.
PREPARATION :
1. Soak urad dhal (ulutham paruppu) in water after washing well 3 times for 1 1/2 hours. Soak with just the right amount of water for it to be used as it is while grinding.
2. Grind green chillies 6 nos, salt and asafoetida 2 katti first in a grinder. When half done, add soaked dhal (if the soaked water has been consumed by the dhal fully add it as it is. otherwise remove water and then add )
3. Grind for about 45 mins.
4. Mix curry leaves with the ground batter.
5. One clue for soft vadai. If the batter is slightly creamy in colour, or if it does not come up when tested in a cup of water, it means the vadai will not be soft after preparation. For that, mix the vadai batter well on hand vigorously. You can see the colour changing from cream to white which means the vadai will be very soft. Careful : too much of water will also spoil vadai.
6. Heat oil in a kadai. Test if heated by dropping little batter and if it comes up then it is ready for frying.
7. Wet both hands first. Take one medium ball and put in left hand. Then transfer it to the wet right hand, make a hole with the thumb finger and then drop it in oil. This comes excellent by practice only. This method will make the vadai look soft and fluffy like you buy in hotels.
8. Turn it when it is fried on one side.
9. Filter oil well and take it out.
10. Do not cover vadai when it is slightly hot even because it ll lose it crispiness when closed with a lid.
Chithi,
ReplyDeleteI find it difficult to get proper shape for this vadai. Will follow your steps and try to get over this issue.
Also, one more request, please put the procedure for preparing sambar and rasam powder in bulk.
ReplyDeleteCan we prepare this Ulundu vadai by mixing cabage or onion or keerai (Murungai) as vegetable ulundu vadai? Will it be a different & tasty vadai?
ReplyDeleteyes sure.. by tomorrow.. Thanks devi .
ReplyDeletes santhi, u can mix onion or keerai or finely chopped carrots to the vadai batter . it ll be tasty.