This vadai is made of whole black lentils or urad dhall and unlike the usual medhu vadai, this vadai is supposed to be flat and crispy.
The ingredients for both the vadas are the same except for the method of preparation.
Last week, for the the first time i prepared this for Hanumath Jayanthi and was very happy that it turned out good.Here is the recipe:
Muzhu Ulunthu/Whole Urad Dhall-1 Cup
Raw Rice-1 Tbsp(optnl)
Ghee or hot oil-1 Tbsp
Chopped Curry leaves-a few(optnl)
Oil to deep fry
Salt to taste
1.Wash the urad dhall and rice(if using) and soak it for half and hour.
2.Drain the water completely and grind it into a coarse paste along with peppercorns,jeera,salt and hing ading very little water if needed.If using curry leaves,add it towards the end and pulse it twice.
3.Add the hot oil or ghee to the batter and mix it well.
4.The vada batter should be a thick paste otherwise patting it would become difficult.
5.Switch on the heat for the oil on medium high.
6.Take a small lemon sized ball of the batter and pat it lightly into a flat disc on a greased plastic or ziplock cover by wetting your hands a little.
7.Slowly invert the vada into your right hand and drop it into the oil carefully frying it until crisp and golden brown.
8.Drain it on a paper towel and enjoy the yummy taste of pepper in the vadai!!
Bolo Jai Hanuman Ki!!