Sri Lankan Ulundhu Vadai (Medu Vadai) Recipe

 

Sri Lankan Ulundhu Vadai (Medu Vadai) Recipe

Ingredients

• 2 cups urid dal (black gram)
• 1 tsp fenugreek seeds
• 1 small piece of ginger, finely chopped
• 7 green chilies, finely chopped (adjust to taste)
• 1 small red onion, finely chopped
• 1 handful of curry leaves, chopped
• 1 tsp cumin seeds
• 1 tsp crushed black pepper
• Salt, to taste
• Oil (for frying)

Instructions

Step 1: Soak the Dal

1. Rinse the urid dal and fenugreek seeds under cold water.
2. Soak them in water for about 4–6 hours or overnight.

Step 2: Prepare the Batter

1. Drain the soaked dal and transfer it to a blender.
2. Add a little water (just enough to help blend) and grind to a smooth batter. The batter should be thick and fluffy, not too runny.
3. Transfer the batter to a mixing bowl.

Step 3: Add Ingredients

1. To the batter, add chopped ginger, green chilies, red onion, curry leaves, cumin seeds, crushed black pepper, and salt. Mix well until all ingredients are combined.

Step 4: Shape the Vadai

1. Wet your hands or use a piece of banana leaf or plastic wrap to shape the vadai.
2. Take a small portion of the batter and flatten it into a disc shape with a hole in the center, resembling a doughnut.

Step 5: Fry the Vadai

1. Heat oil in a deep frying pan over medium heat.
2. Carefully drop the shaped vadai into the hot oil, frying them in batches.
3. Fry until they are golden brown on both sides, about 3–4 minutes per side.
4. Remove with a slotted spoon and drain on paper towels.