How To Make Ulundu Vadai Recipe With Pictures (Best & Soft)
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Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 20 Ulundu Vadai
 
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Ingredients
  • Split skinned black gram/Urad dal - 250g
  • Cold water - 30ml to 50ml
  • Onion - 40g
  • Green chili - 5 to 7
  • Curry leaves - Few
  • Water - As you need
  • Salt - As you need
  • Cooking oil - As you need
Instructions
  1. Take the Urad dal in a bowl and add some water. The water should stay above the urad dal. Leave it to soak for at least 4 hours.
  2. Rinse the urad dal well and drain off any excess water. Add some salt and mix everything.
  3. Now grind everything to paste (Not a smooth paste). When you grind, add a little cold water which would help to soften the Vadai. (Refer Note 1 and Note 2)
  4. Leave the ground mixture for 2 to 3 hours before making Vadai.
  5. Chop the onions, green chilies, and curry leaves. (Refer Note 3)
  6. Now add chopped onions, green chilies, and curry leaves to the mixture.
  7. Mix everything well.
  8. Heat the oil in a frying pan.
  9. Keep a bowl of water beside you. Wet your hands. Take a medium sized mixture ball and place it on the wetted palm.
  10. Slightly pat the mixture and make a hole at the center. (Refer Note 4)
  11. Now turn the flame to low and put the Vadai into the heated oil. Flip it to the side to side until the Vadai turns into nice brown color. (Refer Note 5)
  12. This is how to make Ulundu Vadai in Sri Lankan Style. Serve and enjoy this best and soft Ulundu Vadai.
Notes
Note 1: Don’t add more cold water. For this 250g Urad dal, I added less than 50ml of cold water.

Note 2: I personally like to bite and feel the taste of Urad Dal. So I wasn’t grinding it to smooth paste. If you don’t like that, you should have to grind it to a smooth paste.

Note 3: If you don’t like more spiciness, you can reduce the number of green chilies.

Note 4: You should wet your hands especially palm before making every vadai. If not, the mixture may stick with your palm. Some people use banana leaf instead of palm.

Note 5: When you put the Vadai into the oil, it may stick with each other. So you should separate them as soon as put it into the oil.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/how-to-make-ulundu-vadai-recipe-pictures-best-soft-crispy/