Ulundu (urad) vadai or as they are known in India, medu vada, are the savoury donuts to seriously go nuts about! They are mainly eaten as snacks or as a starter to a typical Indian/Tamilian meal. Eaten with either red, green or white coconut chutney, they are a strong contender for the best snack food of the South Asia, if not the world!

In Sri Lanka they are found in shops called saivar kades along with other snack time favourites like masala vadai, and fried potato balls called bonda, and is best enjoyed with a strong, sweet cup of pulled milk tea .

Ingredients

• 1 cup urad dhal
• 1 tbsp chopped ginger
• 2 green chilis chopped
• 2 shallots chopped
• 1 tsp peppercorns lightly pounded
• 1 sprig curry leaf chopped
• 1 tsp salt (or to taste)
• ½ tsp yeast (optional)
• Oil for frying

Method

Wash the dhal and soak for at least 3 hours. Drain the soaking water but do not discard. You will use this as needed during the blending process. Using a heavy-duty blender, blend the dhal using a tablespoon of the water at a time. Scrape down the sides of the container frequently, continue to blend using as much water as needed to get a smooth consistency (see video). Empty the dough into a bowl. Add ½ tsp yeast and mix the dough, beating it, to incorporate air into it. Set aside for about an hour. Now add the rest of the ingredients. Heat oil. Using wet hands, take out small portions of the dough and shape into donuts. Carefully put the donuts into the hot oil and fry until golden. Remove on to paper towels. These vadai freeze well. If you plan on freezing, fry to a lighter colour. Cool and freeze. Defrost completely and fry till golden.