Urad Dhal Vadai / Urad dhal Fritters ( உளுந்த வடை )

Urad Dhal Fritters / Urad Dhal Vadai 

( உளுந்த வடை )

Ingredients:

Urad Dhal ( உளுந்தம் பருப்பு )  - 1 Cup

Raw Rice ( பச்சரிசி )  - 1 tbsp

Ginger ( இஞ்சி )  - 1"

Green Chili ( பச்சை மிளகாய்)  -  2 Nos.

Onion ( சின்ன வெங்காயம் )  -  7 to 9

Curry leaves ( கறிவேப்பிலை )  - 1 twig

Coriander Leaves ( கொத்தமல்லி)  -  1 or 2 twigs

Salt to taste ( தேவையான உப்பு )

Oil for Frying (பொரிப்பதற்கு  எண்ணெய் )  

Steps:

Soak Urad dhal and the rice together for 40 to 45 minutes.Drain all the water. In a blender / grinder grind the above with 2 green chilies and a piece of ginger. Sprinkle water now and then while grinding. Use minimum water while grinding as using more water will make the batter loose. It should neither be a runny batter nor a stiff dough. A fluffy , soft and airy batter has to be obtained.

Peel and thin slice the onions. Remove the curry leaves from stalk and chop. Do the same with the coriander leaves chopping in the tender stem as well. Add the ingredients and required salt. Mix the batter well using your hand.

Heat oil in a flat bottom pan. Wet your left palm. Pinch a small portion of the batter, place it on your palm and flatten it and insert your finger to create a hole in the centre.

Drop into the hot oil slowly. You can add 4 or 5 at a time. Fry both sides on a medium flame.

Enjoy vadai with sambar or coconut chutney.

Curd Vadai:

To beat the heat, I had made curd vadai.

 Curd is Yoghurt. Curd vadai is one of the

favourite versions of vadai. There are sambar vadai

and rasam vadai as well.

Recipe to make curd vadai is as below:

In a pan heat a tbsp of oil. Add mustard seeds, as it 

cracks toss in a tsp of chopped ginger and some 

curry leaves. Saute well. Add the seasoning to a 

bowl of yoghurt. Add in the fried vadai. Mix well.

Sprinkle handful of chopped 

coriander leaves for garnishing.

Let the vadai absorb in the flavour. Give a standing 

time of 30 minutes. Then serve or can chill for 

half an hour and serve. 

Hot vadai can just be eaten on its own ;)

Yoghurt with the seasoning

Vadai mixed with yoghurt.

My Notes:

Vadai takes a prominent place in any prayers in Hindu families, Most popular one is this Urad dhal and second in line is the channa dhal vadai which is called paruppu vadai.

Singaporeans like to eat vadai with green chili.

There is this prawn vadai sold in local eateries as well. A popular dish among non-Indians as well. Prawns mixed with the batter and fried.

Points to take note while making this urad dhal vadai.

The batter can be prepared before hand and refridgerated. But add the salt just before frying.

For Sambar Vadai and Curd Vadai onion is not used as an ingredient while preparing the batter.

For curd vadai, the fried vadai is dipped in pipping hot water for a few seconds, squeezed the water out and added to the curd. This enables the vadai to absorb curd more and become soft and tasty.