Ulundu Vada Sambar

Method

1. 1

   About vadai: Vadai is the crispy South Indian lentil fritter — crispy outside, soft inside, fragrant with spices. Made from urad dal. Famous in All Tamil Nadu. Medu vada dunked in hot sambar — the iconic South Indian combination

2. 2

   Soak dal: Wash 1.5 cups urad dal 3 to 4 times. Soak in cold water for 4 to 5 hours minimum.

3. 3

   Drain very well: Drain completely in a colander for 10 minutes. Excess water makes vadai fall apart during frying.

4. 4

   Grind: Grind drained dal with minimal water to a thick, slightly coarse paste. The batter should hold its shape when scooped. Test — drop a ball in water, it should float.

5. 5

   Add flavourings: Add 1 tsp cumin seeds, 1 tsp pepper, curry leaves and ginger, 1 tablespoon coriander, salt and a pinch of asafoetida. Mix with your hand to aerate.

6. 6

   Chill: Cover and refrigerate 20 to 30 minutes. Cold batter shapes much better.

7. 7

   Heat oil: Pour oil in a deep pan to 8 cm depth. Heat on medium. A small piece of batter should rise to the surface in 3 to 4 seconds.

8. 8

   Shape: Wet both palms. Take a lemon-sized portion. Flatten to a round. For medu vada, poke a hole through the centre with your wet thumb.

9. 9

   Fry: Lower shaped vadai into oil. Fry 4 to 5 at a time on medium heat, 3 to 4 minutes per side until deep golden-brown.

10. 10

    Drain and serve: Drain on paper towels. Serve immediately with coconut chutney and sambar. Vadai goes soft within 15 minutes — always serve fresh.