Ulundu vadai

Ulundu vadai

Black gram doughnuts
‘Vadai, vadai, vadai’ is a common cry of hawkers on trains and at markets: these deep-fried snacks are ideal for eating on the go.

• 300g (101/2oz/11/2 cups) urid dal (split black gram)
• 150ml (5 fl oz/scant 2/3 cup) water
• 1 medium red onion, finely chopped
• 5cm (2-inch) piece of ginger, peeled and finely chopped
• 3 green chillies, finely chopped with seeds in
• 1 tsp cumin seeds, crushed
• 4 fresh curry leaves, finely chopped
• 1/2 tsp salt
• 500ml (17 fl oz/generous 2 cups) oil

1. Wash the urid dal and put in a bowl. Cover with water and soak for at least 1 hour. Drain and put it in a blender and liquidise, adding the water little by little, until you have a thick, smooth paste. Mix in the onion, ginger, chillies, cumin seeds, curry leaves and salt.
2. Grease your palms with a little oil and shape the mixture into 12 large lemon-sized balls. Set them aside.
3. Bring the oil to boiling point in a deep saucepan, then reduce the heat to medium. When the oil is hot, take one ball at a time and flatten it between your palms into a 2.5cm (1-inch) thick disc. Make a hole in the middle with your index finger and slide it into the hot oil. Deep-fry in batches of four or five.
4. Turn the vadai from time to time so they cook evenly, and keep an eye on the heat. You want the outside to turn golden brown on both sides and the inside to be cooked through. This should take about 7–8 minutes.
5. Remove the vadai with a slotted spoon and lay them on kitchen towel to absorb the excess oil. Eat while still hot and crispy, served with Pol Sambal or Seeni Sambol.