We prepare Ulundu vadai / Vada for most of the Indian festivals. It is very easy to prepare, just that some tips has to be followed to make it very crispy. Here is goes the recipe of Crispy Ulundu vadai / Medhu vada / Vada.....
Whole Urad dal /Black gram - 1 Cup
Green chilies - 4 Nos (Medium size)
Asafoetida - A Generous pinch
Ginger - A Small piece
Water - As required.
Salt - As per taste
Curry Leaves - few
Coriander Leaves - 1 Table Spoon
Oil - For deep frying
Soak urad dal for about 1 and half hours. Drain the water completely. In a Wet grinder / Blender add green chillies, ginger, grind for a minute, then add the urad dal/Black gram little by little and grind it to a smooth, fluffy batter, by sprinkling water now and then. Make sure the batter is not too runny. If you put a small dollop of batter in water it should float, that's the right consistency. Add salt, curry leaves coriander leaves, asafoetida and mix well. Now vadai batter is ready.
Heat oil in a deep pan, put a little pinch of batter in the oil, if the batter comes out slowly to the top, take a plantain leaf / plastic sheet, wipe it with water, take a small amount of batter, and spread over the leaf, make a round shape out of the batter with a hole in the centre, carefully take out (with wet hands ) and drop in the hot oil, cook in medium flame, until both the sides turns golden brown in color. Repeat the process for the rest of the batter. Crispy vadai / Vada is ready to be served with Tomato chutney or Coriander Chutney :-)
You can add finely chopped onions to it.
Dry chilies can be added.
While adding urad dal / Black gram for grinding, don't add water, let it grind for some time, then gradually sprinkle water now and then, and do not pour water.
If you add more water then u can't make round shape and it will consume more oil, add little rice flour to it, and refrigerate for some time, this will prevent oil consumption.
Grind the urad / Black gram to a smooth fluffy white batter.
Dont grind the urad dal / Black gram for too long, otherwise the batter will become sticky and shaping the vada will become a problem.
Make sure the oil is not too hot, otherwise, outside will be cooked and inside will not be cooked.