Ulundu is the tamil name for the black gram dhal . it is widely used in india for making idli batter , vada and dal makahni and many other recipes. Black gram originated in india , where it has been in cultivation from ancient times and is one of the mostly highly prized pulses of india.
Black gram dhal is black in colour when it is whole with the skin , when the skin is removed it is white.
Urad dhal vada is a famous snack in southindia . in our family , we will have the plain vada which I had already posted.
This is a savory vada with onion and green chilly. This vada is served in hotels along with venpongal . sambar and coconut chutney is served with this vada.
Urad dhal – 1 cup
Rice – 2 tbs
Onion – 1
Green chilly – 4
Pepper – 1 tsp
Salt as required
Oil for frying
Wash and soak the urad dhal and rice for 30 minutes.
Drain the water and grind into a soft batter by sprinkling little water.
Add the chopped onion ,green chillies , coriander leaves , curry leaves ,pepper corns and salt , mix well.
Heat the oil in a kadai.
Shape into round like doughnuts and fry in hot oil till golden brown.
Crispy ulundu vadai is ready to serve.
Serve with sambar / chutney.
Soaking for 30 minutes is enough , or else absorbs more oil.
The consistency of the batter must be correct , if you feel the batter is more watery can add few spoons of all purpose flour.