Uzhundu Vadai/Medhu Vadai

This is in continuation with the last post of Pongal nivedyam. As I told, for a change, this year I made Uzhundu (Urad dal) Vadai. Unlike the paruppu vadai, this is a bit tricky. You need to get the batter consistency right to get crisp , yet soft vadais. The dal should be soaked well and grind to a smooth, thick batter. While grinding the dal, you should not be tempted to add water liberally. Add just enough water to get the blades of the mixer grinder move. Next hurdle is to get the shape right. You can use a oiled plastic sheet or banana leaf to pat the vadai. I am comfortable shaping on my hand. So the vadais are not big in shape. I find making it on a sheet/leaf is more cumbersome and I don't get the shape also well. So I do it on my hands which makes the process fast.

Whole urad, skinned - 1 cup

Green chilli - 3 nos

Peppercorn - 1/2 tspn, crushed

Curry leaves, chopped - 1 tspn

Salt to taste

Oil to deep fry

Wash and soak the urad dal in enough water for 2 hours or so. The dal should be soaked well. Grind it in mixer grinder or wet grinder to a smooth batter, adding minimal water. Add the rest of ingredients to the batter and mix well.

Heat oil in  a kadai. When the oil is hot, shape the batter into round discs with  hole in the centre. Gently slide it into hot oil. Fry till it is golden brown.

While shaping vada, moist your fingers by dipping in a bowl of water. Then take the batter in your hands. This will ensure the batter not to stick on your palm while shaping and sliding it into oil. Take care you don't add water to the batter in the process

Variations: Chopped onions or grated carrot or finely chopped keerai/spinach can be added.