Karupu Ulundu Kollu Vadai | Black Urad Dhal & Horsegram Fritters

As I am off for a vacation to India very soon, I started to clear my kitchen and found black urad dhal & Horse gram were left over and decided to have them for lunch today. This is one regular dish which I prepare at home during festivals rather than the regular medhu vada.

Karupu Ulundu (Black Urad Dhal) & Kollu (Horse gram) vada is a variation from the regular Medu vadai. Urad dal is good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse. Horse gram is the most protein-rich lentil found on the planet. It is very high-powered. That’s why race horses are fed with this gram, which is called horse gram in the market.

I have been trying to the baked version of this but it never comes out properly like the fried one. Hopefully will get the baked version soon by adding correct proportions.

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Karupu Ulundu Kollu Vadai

Recipe Cuisine : Indian | Soak time :4 hrs

Preparation Time : 8 mins | Cooking Time : 25 mins

Yields : 30 vadas | Gas : Low Flame

Ingredients Black Urad Dhal – 1 cup Horse Gram/Kollu – 1/2 cup Onion – ½ cup Ginger – 2 inch chop Chili – 3 chopped Curry leaves - few Salt – to taste

Measurements 1 tsp = 5ml 1 tblsp – 15 ml 1 cup = 200 ml

Preparation

To Make the vadad batter 1.       Soak Black Urad dhal and Kollu separately for 4 hrs. 2.       Strain the water from Urad dhal and Grind until fluffy. You may sprinkle water if needed but it should finally come like a butter. 3.       Strain the water from  kollu ,add salt & Grind it. 4.       Grind until kollu is little grudgy or you may wish to grind as a paste also. I prefer to keep a bit grudgy so that the vada turns to be crispy. For frying 5.       Add onion, green chili , ginger, curry leaves to the batter. 6.       Keep a small container with water. Soak your hands. 7.       Take the batter and make them as a ball. The batter should not stick to your hand. This is the right consistency. 8.       Make a hole to the batter ball and deep fry in oil. 9.       Fry until the ‘ssssshhh’ sound stops flipping in between. 10.   Put the vada in a paper to strain the oil. Karupu ulundu vadai is ready. Serve it with a good chutney.

Notes

• You may wish to add pepper , I did not add because Kollu is already body heat.

• You may adjust the chili quantity.

• As mentioned earlier, you may grind the kollu in a grudge consistency to get the crispiness.

• It is best if you add in grinder rather than mixer.