Tuesday, April 9, 2013

Ulundu Vadai with Coconut Chutney

My mother recently came over to help me make one more vadai to feature here on the blog. This savory lentil fritter called Ulundu Vadai is a fun picnic or snack food.   Ulundu Vadai has a much softer texture than the other vadai I showcased earlier.  They also have a very cute doughnut shape and go perfectly with the coconut chutney shown in the picture.  I am also providing the recipe of the coconut chutney in this post because they go so well together.  Of course the chutney is so fabulous I could just eat it with a spoon.  I made so much chutney that I decided to finish it off with some pita chips.  That was really good too. 

 Ingredients for Vadai:
2 cups Urad Dahl (Lentil) soaked
4 green chilies
1 inch fresh ginger
1 pinch of asafoetida (see note)
1 medium onion chopped
2 tsp cumin seeds
15-20 curry leaves
1 tsp red chili flakes or powder
1/2 tsp  black pepper
salt to taste

  1. Asafoetida can be found in Indian Grocery Stores.
  2. You want to also make sure you get the cleaned urad dhal where the outer dark husk has been remove.

Directions for Vadai:

   Soak lentils overnight until softened.  Drain the lentils very well so all the water is gone (allow lentils to sit in colander for 30 minutes to make sure it is well drained).  Then grind in food processor until smooth with salt.  Remove to bowl and allow the dhal to ferment with the salt for 3-4 hours.   Next grind ginger, onion, curry leaves and chilies in food processes until minced, but not too  mushy.   


Then mix the ground lentils with the  ground ginger, curry leaves and onion, as well as salt, asafoetida, black pepper, red chili flakes and cumin seeds. Mix well until all ingredients are combined.

To make the vadai take a ball of dough in your wet hands (wet hands keep dough from sticking to your hands). Make a whole in the center (like a doughnut) and place in the hot oil to fry.  Have oil heated to 350 degrees. Gently drop the vadai into hot oil and they will sink to the bottom of fryer (make sure it does not get stuck to the bottom of pan- if they do that just gently use a frying spoon to release). When vadai floats to the top and is golden brown drain on a paper towel.  Eat alone or with coconut chutney.  Enjoy.


Ingredients for Coconut Chutney:
1 cup dessicated coconut (not sweetened)
1/2 cup coconut milk
Handful curry leaves
4-5chilies (seeded for less heat if desired)
1/2 medium onion
1 Tbs ginger
2 cloves garlic
1/4 tsp black pepper
lime juice (to taste)
salt (to taste)

Soak dessicated coconut in coconut milk for 30 minutes or longer to soften. In a food processor mince curry leaves, onion, ginger, garlic and chilies.  Then add soaked coconut, lime juice, black pepper and salt and mix all ingredients together in processor until well combined. Serve at room temperature or chilled.

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  1. Ramona, these both sound and look amazing. I wish that I could get my hands on some curry leaves here because I would certainly be making these two recipes. Your pictures are beautiful, too. You are wonderfully talented.

  2. Wht is d purpose of keeping the batter fr an hour after beating he air? Jus wnt to know fr my info

    1. You need to allow it to sit for a while for the texture of the vadai to be soft. If you fry immediately, the texture will be tough.

  3. Yummy platter.. Excellent for an eve :)

  4. What I love about your blog is that you introduce me to so many different things I have never even heard of before. These look fantastic!

    Happy Blogging!
    Happy Valley Chow

  5. this looks really yummilicious...

  6. I love it when you bring out the ethnic dishes. I can't wait to try to make these! Chutney sounds good too!

  7. I wish you could be here to pronounce it for me. Oh and that chutney!

  8. How yummy! I've never heard of vadai before, but I'd know I'd love eating it!!!

  9. Um. wow! These look super good!

  10. I have seen that if I keep them the batter loosens n it becomes difficult to fry, n they also start absorbing a lot of oil

    1. The recipes we researched before we made our vadai said to let the dough rest. We did fry a batch using urad flour immediately and the vadai were very tough and not soft like they should be. I thought it was the fact that we didn't let it rest, but it could have been that we used the urad flour instead of grinding the soaked lentils. If you get the right texture without waiting then I say do it the way you are comfortable with and fry immediately. I will have to try frying it immediately to see if we get the same texture.

  11. This recipe has definitely awakened my taste buds... Thanks for sharing Ramona... I'm a new blogger... Do visit my blog.. http://kitchenserenity.blogspot.in/

  12. You make Indian dishes so delicious and exotic :)

    Choc Chip Uru

  13. could have the whole platter for my tea.

  14. OMG RAMONA IT'S LIKE YOUR IN MY HEAD - I LOVE FRITTERS! heehee of all shapes, kinds, and sizes. :D I could easily inhale a bunch of these for sure :D

  15. Wow, I haven't heard of asafoetida in years. I use to give it to my kids when they had colic. These fritters are amazing and man oh man that chutney!

  16. I just love sharing my kitchen and cooking with someone I love! What fun! I love these fritters, but it's the coconut chutney that really grabbed my attention. YUM!

  17. Hello Ramona W,
    Ulundu Vadai with Coconut Chutney is a awesome recipe. It is very delicious to look at. Thank you for sharing the ingredients and recipe. Hope your next recipe will published soon.


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