Homemade Ulundu Vadai

• 3-58 ounces, weight Ulundu
• 38 ounces, weight Onion, finely chopped
• 1 Tablespoon Chilies Dried Finely Chopped Or Chili Powder
• 1 teaspoon Masala Powder
• 1/2 teaspoons Salt, Or To Taste
• 2 teaspoons Curry Leaves Finely Chopped
• 1/2 teaspoons Ginger, Finely Chopped
• 1/2 teaspoons Oregano, Dried
• 1/2 teaspoons Baking Powder
• 2 Tablespoons Flour, All Purpose
• 2 cups, 1 tablespoon, 2 teaspoons, 7-18 pinches Vegetable Oil, For Frying

1. * Ulundu or Urad dal or Black Lentil is grown in Southern Asia.
2. They can be either split or whole and are used to make dal.
3. Skin is black and when skin is removed, inside is white.
4. When ground into flour or paste, it is used in the preparation of various dishes including Vadai.
5. Soak ulundu in water for 6 hours.
6. Dont use too much water maybe around 500 ml of water when you soak it.
7. Then, grind into a thick and fine paste adding very little water you can add around 2 Tablespoons of water so that you get a very thick paste.
8. Add the following to a mixing bowl and mix well: ground ulundu, onion, dry chilies, masala powder, salt, curry leaves, ginger, oregano, baking powder, plain flour.
9. Once its completely mixed, let it rest for 10 minutes.
10. Dip your hand in water, then take a small ball of batter in your palm and flatten it.
11. Put a hole in the center (like a doughnut).
12. Deep fry them in hot oil (medium heat), until they are golden brown and crispy.
13. Serve with chutney or another dipping sauce.

weight ulundu, weight onion, chilies, masala, salt, curry, ginger, oregano, baking powder, flour, vegetable oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/homemade-ulundu-vadai/ (may not work)