உளுந்து வடை/Urad Dal Vadai is one of the most popular deep fried snacks from Tamilnadu. Starting our day with Pongal Vadai, Idli vadai breakfast combos is a norm in TN. Also festival menu or any celebration in our household is incomplete without this vadai. From Deepavali, Pongal, Aadi Velli, Thai Velli, Karthigai Deepam, Vinaykar Chadurthi, Navarathri etc this Ulundhu Vadai is offered as Neivedhyam/Prasadham to God. If there are guests at home the typical Banana Leaf feast menu will mandatorily have Payasam(Kheer) and this Urad Dal Vadai or Channa Dal vadai. I have made Urad dal batter in grinder years ago and the vadais turn out lot more crunchier, it will be soft inside too.
But for the past 5-6 years I always make the vadai batter in mixie.
Since I soak only one small cup of Urad dal for us & it used to turn out pretty decently. However this year (especially in lockdown) for all the occasions I took extra effort and made the batter in Grinder. Cleaning up all the mess was worth it. The vadais were so soft inside and crispy outside. They didn’t become hard even after hours of making it.
Notes to remember when making Ulundhu Vadai :
- Rinse the Urad Dal atleast 7-10 times thoroughly. Use hands and try to mash the dal while rinsing. The water should run clear after few rinses
- You don’t have to add Raw Rice or Rice Flour to get crispy vadai
- Add water using a small spoon inbetween grinding. Don’t add too much water. Vadai Batter consistency is crucial
- You can make the batter a day ahead and keep it in refrigerator. . Few say the batter from fridge soaks up too much oil. Though I haven’t personally experienced such issues I would still suggest you to use the batter & make vadai within 10-12 hours
- You can add finely chopped onions to the batter before deep frying them. When I make vadais for Neivedhyam/Prasadham I avoid onions. When I make as an evening snack I generally add onions generously
- Always have a bowl of clean water to soak your hands before shaping the batter
- If you are using Induction stove make sure to keep the heat in medium temperature all the time. If you feel the oil has become too hot then kindly move the oil pan to a different base for few seconds and let it cool for sometime. This way the outer layer doesn’t get cooked quickly & change color. We want even cooking both inside and outside
- I shaped Vadai in my fingers. If you aren’t comfortable you can use a banana leaf or plastic sheet greased with little oil to shape them and then slide them into hot oil
I added an Insta Reel of Vadai that I prepared during this Navarathri. You can check it here (https://www.instagram.com/reel/CGxUelvF6qY/?igshid=cmfozf419iz7)
| Servings |
pieces
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- 1 cup urad dal உளுந்து
- 12-13 tablespoon water
- 1/2 teaspoon salt
- 1 green chilli finely chopped
- 1 teaspoon finely chopped ginger pieces
- 1 teaspoon Black Peppercorn
- 1/2 teaspoon Jeera Seeds optional
- 1 teaspoon hing/Asafetida
- 2 tablespoon curry leaves
- Oil (for deep frying
Ingredients
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|
- Soak whole white urad dal for 4-5 hours
- Rinse well for atleast 8-9 times until the water becomes clear
- In grinder add urad dal and let it grind for atleast 20-25 minutes
- Add 12-13 tablespoons of water at slow intervals
- The consistency of the batter should be smooth. It shouldn't be too watery. I have mentioned approximate water quantity. Kindly check the texture of the batter pics below at every stage.
- After approximately 20-25 minutes the batter will become smooth,fluffy and soft. At this stage remove it from grinder. Don't add extra water to the batter.
- Once the batter is ready add salt and hing. Beat it & keep swirling the batter clockwise direction for a minute or two.
- Now add the chopped green chillies,jeera seeds ginger pieces, black pepper corns
- Heat oil in a frying pan
- Keep a bowl of fresh clean water nearby. Dip you hand in water and shape the Vadai in your palms.Make a hole in the centre
- Once the oil is hot drop the vadais gently into oil
- Deep fry the Vadais until they turn golden brown
- Once they golden brown remove it from oil, drain extra oil in tissue
- This is the pic of the Nevedhyams that I prepared for this year's Vinayakar Chadhurthi along with Vadai
