Ulundu vada is a popular deep fried snack or breakfast prepared with lentils. It is usually served with idli, chutney and sambar for breakfast. It can also be had as a snack.
Soak urad dal along with 1/2 tsp rice and 1/2 tsp fried gram for half an hour and refrigerate it for another 1 hour.
Drain the water completely and grind it along with green chillies and salt to a smooth and soft batter without adding water or sprinkling little water now and then. If needed you can sprinkle very little water and grind. It is better to use the wet grinder for grinding. Your batter is now ready. (tips- to find out if your batter is ready, wet your hands, take a small ball of batter – the batter should not stick to your hands.)
Heat oil in a deep bottomed kadai. Once the oil is heated, reduce the flame to medium. To check if the oil is hot, drop a little batter, if it comes to the surface immediately, the oil is hot enough to fry the vadas.
Now take a bowl of water, wet your fingers and take a lemon sized vada batter, flatten it slightly on a plastic sheet or back of the banana leaf. Make a hole in the middle.and slowly transfer the shaped dough to your hands and slip it into the hot oil very gently. (be very careful while doing this)
Fry until it turns golden brown on both sides. Remove it from oil and place it on a colander or paper towel to drain excess oil.
Repeat the same process for the rest of the dough. You can fry 3-4 vadas at a time depending on the size of your kadai and the quantity of oil used.
For Rasa Vada/rasam vada
As soon as your remove the vada from oil, soak it in rasam.
Watch the video on how to grind for ulundu vada in mixie