Masala Ulundu Vadai (Spicy Urad Dal Vada)
Cuisine: South Indian
Course: Breakfast / Snack
Diet: Vegetarian
Prep Time: 150 minutes
Cook Time: 20 minutes
Total Time: 170 minutes
Servings: 20
Ingredients:
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Whole) | 1 cup |
| Mustard Seeds | 1 teaspoon |
| Shallots (finely chopped) | 10 |
| Carrot (grated) | 1 |
| Green Chilli (finely chopped) | 2 |
| Mint Leaves (finely chopped) | 3 sprigs |
| Curry Leaves (finely chopped) | 1 sprig |
| Whole Black Peppercorns (coarsely pounded) | 1 teaspoon |
| Sunflower Oil (for deep frying) | As needed |
Instructions:
-
Soak the Urad Dal: Start by soaking the white urad dal in warm water for approximately 2 hours. This ensures the dal becomes soft and easy to grind.
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Grind the Dal: Once soaked, drain the water and grind the urad dal with a pinch of salt into a smooth batter. You can add a little water if needed, but make sure the batter remains thick.
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Prepare the Vada Mixture: Transfer the ground batter into a large mixing bowl. Add the finely chopped shallots, grated carrot, green chilli, mint leaves, curry leaves, and coarsely pounded black peppercorns. Mix well to ensure the ingredients are evenly combined. Taste the mixture and adjust the salt if necessary.
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Heat the Oil: In a large pan or wok, heat enough sunflower oil for deep frying. The oil should be hot, but not smoking, to ensure the vadas cook evenly.
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Shape and Fry the Vadas: Wet your hands slightly, take small portions of the batter, and shape them into round or donut-shaped discs. Carefully drop each vada into the hot oil. Fry them on medium heat until they are golden brown and crisp, turning them occasionally for even cooking.
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Drain the Oil: Once fried, remove the vadas from the oil and place them on paper towels to absorb excess oil.
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Serve: Serve the warm Masala Ulundu Vadai with a side of spicy coconut chutney for a delicious tea-time snack or enjoy them as part of a South Indian breakfast along with Methi Leaves Sambar and Thonnai Idli.
Tips for Perfect Masala Ulundu Vadai:
- Make sure the oil is at the right temperature to avoid soggy vadas.
- You can also experiment with adding other vegetables, like spinach or ginger, for a different twist.
- Serve immediately to enjoy the crispiness of the vadas, but they can also be stored for a short period and reheated.
Enjoy this crispy, flavorful vada as a delightful addition to your breakfast or as an evening snack with friends and family!
