Sri Lankan
Ulundu Vadai
Sri Lankan ulundu vadai are crisp, golden lentil fritters with a soft, fluffy centre, fragrant with curry leaves, green chilli, onion, and pepper. They are best served hot with coconut chutney or alongside a cup of plain tea.
Ingredients
- Split skinless urad dal1 cup
- Small red onion or shallots, finely chopped1/3 cup
- Green chillies, finely chopped2
- Fresh curry leaves, finely sliced1 sprig
- Whole black peppercorns, lightly crushed1/2 tsp
- Cumin seeds1/2 tsp
- Fresh ginger, finely grated1 tsp
- Rice flour1 tbsp
- Salt3/4 tsp
- Water2 to 4 tbsp, as needed for grinding
- Coconut oil or vegetable oilfor deep frying
Method
- Rinse the urad dal well, then soak it in plenty of water for 4 hours until the grains are swollen and easy to break.
- Drain the dal very thoroughly, leaving no standing water.
- Grind the dal to a thick, smooth, fluffy batter, adding only 2 to 4 tablespoons of water as needed; the batter should hold its shape and not pour.
- Beat the batter firmly with your hand or a spoon for 2 to 3 minutes to aerate it.
- Mix in the chopped onion, green chillies, curry leaves, crushed peppercorns, cumin seeds, ginger, rice flour, and salt.
- Heat oil in a deep pan over medium heat to about 170°C, or until a small drop of batter rises steadily with gentle bubbles.
- Wet your fingers or a small piece of banana leaf, take a lime-sized portion of batter, flatten it slightly, and make a hole in the centre.
- Slide the shaped vadai carefully into the hot oil, frying only a few at a time so the pan is not crowded.
- Fry for 3 to 4 minutes per side, turning occasionally, until deep golden brown, crisp outside, and cooked through.
- Drain on paper towels and serve hot with coconut chutney, katta sambol, or plain tea.
Common questions
Can I substitute urad dal with another lentil for Ulundu Vadai?
Split skinless urad dal is best for the light, crisp texture and classic shape. If you must substitute, white lentils are the closest, but the vadai will be denser and less airy. Do not use red lentils.
How long should I soak and grind the batter for the best texture?
Soak the dal for about 4 hours, until the grains swell and break easily. Drain very well, then grind with only 2 to 4 tablespoons water, just enough to make a thick, fluffy batter that holds its shape.
What are the most common mistakes when making vadai?
The biggest mistakes are leaving too much water in the dal, adding too much grinding water, and frying in oil that is too cool. Also avoid overcrowding the pan, or the vadai will absorb oil and turn heavy.
How should I store leftover Ulundu Vadai?
Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in an oven, air fryer, or dry pan to bring back some crispness. They can be frozen, but the texture softens.
What is the best way to serve Ulundu Vadai?
Serve them hot with coconut chutney, sambar, or a simple chili chutney. They also work well as a snack with tea. For extra freshness, garnish with more curry leaves or serve with sliced onions.