Ulundu vadai

Ulundu vadai

How to make perfect lentil donuts

The recipe is very simple if you follow these tips. I recommend that you do not add too much water in your lentils when you blend them. Otherwise, it will be impossible for you to shape the small donuts. If the dough is too sticky, add 1 to 2 tablespoons of rice flour to thicken it and let stand in the fridge for an extra half hour.

Also, please make sure that the cooking oil is at the right temperature. If the oil is not hot enough, the donuts will be very hard, and they will sink just like the Titanic to the bottom of your pan. Check the temperature of your cooking oil by immersing a wooden spatula. When small bubbles appear, it’s ready! Drain your warm donuts well on a plate linked with paper towel.

Ingredients

• 5 oz. urad dal or ulutham paruppu without skin (split and flattened Indian white lentils)
• 5 scallions , finely chopped
• 2 green hot peppers
• 1 (2-in) piece fresh ginger
• 3 tablespoons chopped cilantro leaves
• 6 curry leaves , chopped
• 2 pinches asafoetida powder
• Salt
• Vegetable oil (for frying)
• Iced water

 

Instructions

1. Soak the urad dal for 3 hours (not more), at room temperature for 2h30 and in the refrigerator for the last 30 minutes.
2. Rinse and drain.
3. In the bowl of a blender, first add the ginger and the hot peppers and mix. Then gradually add the urad dal.
4. Blend for a few minutes to obtain a smooth dough. Add the urad dal little by little, while the mixer is running. Moisten urad dal during mixing. For this, just spray iced water from time to time to prevent the mixer from getting stuck or overheat. This process takes about 10 to 12 minutes.
5. Transfer the resulting dough to a large bowl and add all remaining ingredients to this dough. Mix well. Place in the refrigerator for 30 minutes.
6. Prepare a large bowl of iced water next to the dough.
7. Heat a large oil bath in a nonstick Dutch oven.
8. Soak one hand in the bowl of iced water and immediately take a small piece of dough.
9. While keeping this piece of dough in the palm of your hand, use the thumb to make a hole in the middle.
10. Place the vadai in the hot oil by shaking your fingers slightly to remove it from your hand.
11. Renew the operation until all the dough is used.
12. Fry over medium heat. Turn vadais and fry until both sides turn golden and crisp.

 

Recipe Notes

The vadais must be crispy. If they absorb too much oil, it means that too much water has been added during mixing. If this is the case, add 1 teaspoon of rice flour or wheat flour to the dough and mix well.
If the dough is too sticky and it is difficult to shape the vadais, keep the dough in the refrigerator for 1 hour.