Crispy Ulundu Vada

Ingredients

• ¾ cup Urad dal (Whole, skinless)
• 10 Shallots (or 1 medium-sized onion) – finely chopped
• 2 Green chilies – finely chopped
• 1-inch Ginger – minced
• 2 tbsp Coriander leaves – chopped
• 1 sprig Curry leaves – chopped
• ⅛ tsp Asafoetida
• Salt to taste
• Oil for deep frying

Instructions

1. Rinse and soak the urad dal in water for at least 2 hours.

2. Drain the water completely and grind the dal into a smooth, fluffy batter using minimal water. Follow these tips for the best texture: 

• Add the dal gradually while grinding. Avoid adding too much water at once.

• Use ice-cold water and sprinkle it occasionally to prevent overheating.

• Grind for about 12-15 minutes until the batter becomes light and airy.

3. Finely chop the onions, green chilies, ginger, coriander, and curry leaves.

4. Add them to the batter along with salt and asafoetida. Mix well. (For a smoother texture, you can grind the ginger and chilies along with the dal instead of adding them later.)

5. Heat oil in a deep pan or kadai over medium heat. Make sure there’s enough oil for deep frying.

6. Wet your hands with water, take a small portion of batter, and shape it into a ball.

7. Use your thumb to create a hole in the center to form the classic doughnut shape.

8. Gently slide the vada into the hot oil. Avoid overcrowding.

9. Fry on medium heat until golden brown and crispy on both sides, turning occasionally for even cooking.

10. Remove and drain on paper towels.

11. Enjoy these crispy Ulundu Vada hot with coconut chutney and steaming sambar for an authentic South Indian experience!

Making perfect Ulundu Vada requires the right consistency in the batter and proper frying techniques. With this easy-to-follow recipe, you’ll achieve crisp, fluffy, and delicious vadas every time. Happy cooking!