Ulundu Vada
உளுந்து வடை
A slice of cake is perfect to be served with a scope of vanilla ice cream.
Ulundu Vada (Medu Vada) is a South-Indian dish made from urad dal. It is a popular South Indian and Sri Lankan Tamil cuisine, which is either eaten for breakfast or as a snack.
‘Medu’ is the Tamil word for ‘soft’. ‘Medu Vada’ means soft fritter.
The urad dal which is soaked for several hours and then ground to a paste can be flavoured using fenugreek seeds, cumin seeds, ginger, black pepper, curry leaves, chilli flakes and coconut.
Makes 45 pieces
Ulundu Vada (Medu Vada) is a South-Indian dish made from urad dal. It is a popular South Indian and Sri Lankan Tamil cuisine, which is either eaten for breakfast or as a snack.
‘Medu’ is the Tamil word for ‘soft’. ‘Medu Vada’ means soft fritter.
The urad dal which is soaked for several hours and then ground to a paste can be flavoured using fenugreek seeds, cumin seeds, ginger, black pepper, curry leaves, chilli flakes and coconut.
Makes 45 pieces
4 hrs. 20 mins.
Preparation
30 mins.
Frying
4 hrs
Resting
Vada Ingredients
- 4 cups urad dal
- 30g Ralahami ginger
- 2 tsp. sea salt
- 1 tsp. baking powder
Green Chilli Sambal Ingredients
- 150g fresh coconut
- 10 green chillies
- 1 tsp. sea salt
- lime
Extras
- Vegetable Oil for frying
Utensils
- Food Processor
- Mixing Bowl
- Deep Pan
- Deep Fryer
- Skimmer
- Colander
- Pastel and Mortar
- Grinding Mill
- Small Bowl
Instructions
1.
- 4 cups urad dal
In a large bowl, soak the urad dal for 4 hours.
2.
Drain the water.
Pulverize the urad dal.
3.
- 30g Ralahami ginger
Finely slice the ginger.
4.
Add the sliced ginger to the bowl of pulverized urad dal.
5.
- 2 tsp. sea salt
- 1 tsp. baking powder
Add the salt and baking powder to the bowl of urad dal and mix to combine all the ingredients together.
6.
- Vegetable oil
Heat the vegetable oil in a deep pan or a deep fryer.
Line a colander with kitchen paper towels.
7.
Drop a little of the vada mixture into the oil- if the oil sizzles, then the oil is heated.
8.
9.
Fry the vada for about 4-5 minutes.
If you are using a deep pan, can fry about 2-3 vada at one time and fry about 4-5 vada in a deep fryer.
10.
Place the fried vada in a colander lined with some kitchen paper towel.
11.
- 10 green chillies
To make the Green Chilli Sambal: finely slice the green chilli.
12.
Add the sliced green chillies and fresh coconut to a Pastel and Mortar, and grind to mix together.
13.
Transfer to a bowl.
Add salt and squeeze a small wedge of lime and mix to combine all the ingredients together.
14.
Dip the vada in the green chilli sambal and enjoy the vada whilst warm and fresh out of the fryer.
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