Ulundu Vadai and Thayir Vadai (Lentil Savoury Donuts)

The last time I posted about ulundu vadai was two years back. The no holes post is right here. I could never get the holes in between to make them look like fluffy donuts. The vadai always turned up to be a something that was a reminiscent of its twin: Bonda.  Nevertheless, they were tasty though. Since that time, I have constantly tried to perfect this art and lo! I got it perfect this time. I got the holes, the texture and the taste. It just takes practice I guess,but once you get the knack of it, you have it for life.

To all my readers : Happy Vishu

I made some kesari to go with it today. 'Some kesari' is an understatement. While I was on the phone with my MIL, I lost count of the cups of rava I put in and made tons of it. I can actually feed 10 people today. So me and Avi are heading to the temple to give some to the devotees today. Thank God that I was a little attentive while making the Vadai. I exactly had 15 vadais (medium size). Thanks to Raji of Rak's kitchen  for the help with her instructional  video.

Recipe for Ulundu Vadai:-

Ingredients:-
1 cup of whole husked black gram/lentil (soaked for 2 hrs)
chopped green chillies as desired
Some curry leaves for flavor
salt to taste
1 tbl spn of grated ginger
Oil to deep fry.

Chopped onions and peppercorns are optional.

Method:-
Grind the soaked lentil with as little water as possible in a grinder for about 15 mins.
Add the rest of the ingredients and mix well.
Wet you hands and take a golf ball sized batter and shape the donut on the four fingers with the help of your thumb (of the same hand.You use only one of you hands/palm to shape the vadais)
Fry them till light brown.
Serve with any chutney you like.

Recipe for Thai Vadais:-

Ingredients:-
4 vadais (Newly made)
1 cup of whisked curds/ plain yogurt (pouring consistency.Keep it chilled until the last minute)
1/4 cup of grated coconut
1-2 green chillies
coriander leaves
grated carrot
1 tsp of grated ginger
1 tsp of mustard seeds
1 tsp of oil for tempering
2-3 curry leaves
pinch of sugar
salt to taste

You could add some boondi for extra crunch as well. But it is optional.

Method:-
Once the vadais are out of the oil, dunk them into warm water for about 1 min.
Squeeze well and place them on a plate.
Grind the coconut and green chillies.Mix the paste with the whisked curds, salt,sugar and grated ginger.
Pour the curd mixture on the vadais.
Garnish with chopped coriander and grated carrot.
Temper the mustard seeds in hot oil.Wait till they start to crackle and add the curry leaves.
Add the tempering on top of the vadais and serve immediately.