Uluntha vadai is one of my hubby’s favourite appetizers. He likes to have uluntha vadai along with Venpongal,sambar and coconut chutney. I know few of my friends won't include all ingredients as i mentioned here. But this one is our southern district tradition that we add onion, green chilli and ginger It always comes out well.
- 1 cup – Uluntha paruppu ( whole white)
- 3/4 cup – Chopped normal onion (shallot)
- 1 no – Green chili chopped
- 1 tsp – Chopped ginger
- 1 tsp –Jeera( Cumin seeds)
- ½ tsp – Peppercorns
- 1 pinch – Baking soda
- 1 pinch – asafotida(hing)
- 1 tsp – chopped curry leaves
- 1 tsp – chopped coriander leaves
- Salt – As needed
- Soak the uluntha paruppu for atleast 1hour and drain the water completely. Now grind it to fine paste sprinkling water now and then. Do not add much water as the batter will become watery. For perfect crispy vadai the batter should be in correct consistency.
- Once the batter is ready, add chopped onions, ginger, green chili, cumin seeds, peppercorns, coriander, curry leaves, Baking soda,asafotida and required salt to the batter, mix well and keep aside.
- Heat oil in the kadai. Take water in a bowl, wet your right hand take a normal ball out of the batter and make a hole in the middle with your thumb and carefully drop it to the kadai immediately. Continue the same process for each and every vadai; you will get the right shape for vadai.
- Fry the vadai in medium flame, turn over to other side once it becomes firm. Take out and drain it in a tissue once it becomes golden brown on both sides. Serve along with Sambar and coconut chutney.
- In case your batter becomes watery add 1 or 2 tsp of rice flour not more than that. This recipe yields 10 to 12 vadai.