Homemade Ulundu Vadai Recipe

Name: Homemade Ulundu Vadai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1199

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3-58 ounces, weight Ulundu, 38 ounces, weight Onion, finely chopped, 1 Tablespoon Chilies Dried Finely Chopped Or Chili Powder, 1 teaspoon Masala Powder, and more.

Yes, Homemade Ulundu Vadai falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Ulundu Vadai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions