South Indian Ullundhu Vadai
A very, very traditional recipe for Ullundhu Vadai from southern India. It's not always easy to find all the ingredients mind.
1 cup uLLundhu (Urad daal)
4 to 6 Green chillies, chopped
1/2 inch Ginger, grated or finely chopped
1 cup Water
1 tsp. Salt
1 1/2 cups Oil, for frying
1 medium Onion, chopped
1/2 head Small cabbage, chopped
Soak the uLLundhu for about 3 to 5 hours.
Drain the water completely and grind till the uLLundhu is just about broken in small pieces (maAvu should NOT be too fine) the uLLundhu in the blender or food processor with very little water as possible, to do this grind 1/2 cup of uLLundhu at a time, or else the blender will be on fire.
Mix the chillies, ginger, salt and the vegetables(optional) to the uLLundhu. You can use just onion or both onion and cabbage.
Add the oil to heated wok (vaANali) and heat the oil on medium-high heat for about 3 to 5 minutes.
Wet the palm of one of your hands. Put the maAvu on the wet palm and shape it like doughnut and drop it slowly into the oil and fry till golden brown. If the shape dosen't matter to you, then take the maAvu and drop into the oil using a table-spoon (slightly oil the spoon before taking the maAvu so it won't stick to th spoon). You can add 2 or 3 at a time depending on how much oil you have in the vaANali.
Variations: To the same maAvu, add about 1 tsp. whole black pepper (crushed), 1/2 cup of chopped fresh coconut, 1/2' ginger grated and salt (omit chillies,onion and cabbage).
Drop the maAvu into the oil in round shapes, to make Madras Bonda and fry till golden brown.
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