Ulundu Vadai Bites

"Theeere Baaack...."   Okay... I thought I was done with my series of vadai recipes.  That was until I met the vadai bite.  I love Ulundu Vadai, but they do take some time and care to form the doughnut shape and fry.  My mother and I went to a party at my brother's house a while back and a friend of his made ulundu vadai into small bite size fritters and that impressed us both.  They were so easy with no need to form a shape and perfect as a party appetizer.  So we decided to make one more batch of ulundu vadai with our recipe and just make them into a bite size vadai.  These came together quickly and were a breeze to fry up.  Serve this with coconut chutney and you have a snack or appetizer that will please the whole crowd.  

 

 Ingredients for Vadai:
2 cups Urad Dahl (Lentil) soaked
4 green chilies
1 inch fresh ginger
1 pinch of asafoetida (see note)
1 medium onion chopped
2 tsp cumin seeds
15-20 curry leaves
1 tsp red chili flakes or powder
1/2 tsp  black pepper
salt to taste



Notes:

1. Asafoetida can be found in Indian Grocery Stores.
2. You want to also make sure you get the cleaned urad dhal where the outer dark husk has been remove.

Directions for Vadai:
 Soak lentils overnight until softened.  Drain the lentils very well so all the water is gone (allow lentils to sit in colander for 30 minutes to make sure it is well drained).  Then grind in food processor until smooth with salt.  Remove to bowl and allow the dhal to ferment with the salt for 3-4 hours.   Next grind ginger, onion, curry leaves and chilies in food processes until minced, but not too  mushy.   
 
                                                 

Then mix the ground lentils with the  ground ginger, curry leaves and onion, as well as salt, asafoetida, black pepper, red chili flakes and cumin seeds. Mix well until all ingredients are combined.

 


To make the vadai take a ball of dough in your wet hands (wet hands keep dough from sticking to your hands).  Drop small round balls of dough into the hot oil to fry.  Have oil heated to 350 degrees.  When vadai floats to the top and is golden brown drain on a paper towel.  Eat alone or with coconut chutney.  Enjoy.

 

Ingredients for Coconut Chutney:
1 cup dessicated coconut (not sweetened)
1/2 cup coconut milk
Handful curry leaves
4-5chilies (seeded for less heat if desired)
1/2 medium onion
1 Tbs ginger
2 cloves garlic
1/4 tsp black pepper
lime juice (to taste)
salt (to taste)


Directions:
Soak dessicated coconut in coconut milk for 30 minutes or longer to soften. In a food processor mince curry leaves, onion, ginger, garlic and chilies.  Then add soaked coconut, lime juice, black pepper and salt and mix all ingredients together in processor until well combined. Serve at room temperature or chilled.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.