Ulundu Vadai (Lentil Fritters - Nut-Free)

Ingredients

• 1 cup Urad Dal (split black lentils)
• 1/2 cup Water
• 1/4 medium Onion
• 1 small Green Chilies
• 1/2 teaspoon Ginger
• 5 leaves Curry Leaves
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup Vegetable Oil (Sunflower)

Instructions

1. 1Place the 1 cup of Urad Dal into a medium bowl and cover it completely with water. Allow the dal to soak for at least 4 hours, or preferably overnight, to ensure it softens thoroughly.
2. 2Drain the soaked 1 cup of Urad Dal very well, discarding the soaking water. Transfer the drained dal to a blender or food processor. Add the 1/2 cup of Water and blend until a very smooth, thick paste forms, scraping down the sides of the blender as needed to incorporate all the dal.
3. 3Finely chop the 1/4 medium Onion into pieces no larger than 1/8 inch. Finely chop the 1 small Green Chilies and the 5 leaves Curry Leaves. Grate or finely mince the 1/2 teaspoon Ginger. Add the chopped onion, green chilies, ginger, curry leaves, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper to the dal paste in a large bowl.
4. 4Using a spoon or your hands, thoroughly mix all the ingredients in the large bowl until they are evenly distributed throughout the dal paste. The resulting batter should be thick enough to scoop but still manageable.
5. 5Pour the 1 cup of Vegetable Oil (Sunflower) into a medium-sized, heavy-bottomed frying pan or pot. Heat the oil over medium heat until it reaches a temperature of 350°F (175°C). To test if the oil is ready, drop a tiny amount of batter into it; it should immediately sizzle and float to the surface.
6. 6Lightly wet your hands with water to prevent the batter from sticking. Take a portion of batter, about 1 to 2 tablespoons, and gently flatten it in your palm. Create a small hole in the center of the flattened batter to form a doughnut shape. Carefully slide 3 to 4 shaped vadais into the hot 350°F (175°C) oil, ensuring not to overcrowd the pan.
7. 7Fry the vadais for 3 to 5 minutes on the first side until they are a deep golden brown. Using a slotted spoon, carefully turn them over and continue frying for another 3 to 5 minutes, until the second side is also deep golden brown, and the vadais feel firm to the touch and sound crisp when tapped with a utensil.
8. 8Once cooked, carefully remove the golden brown vadais from the hot oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil. Maintain the oil temperature at 350°F (175°C) and repeat the shaping and frying process with the remaining batter until all vadais are cooked.
9. 9Serve the Ulundu Vadai hot.

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