Prakash K. Sivanathan, Niranjala M. Ellawala

Ulundu Vadai

Name: Ulundu Vadai
Yield: Makes 12
Cuisine: Sri Lankan
Ingredients: 3 green chillies, finely chopped with seeds in; 1 tsp cumin seeds, crushed; 4 fresh curry leaves, finely chopped; ½ tsp salt; 500 ml (17 fl oz/generous 2 cups) oil; 300 g (10½ oz/1½ cups) urid dal (split black gram); 150 ml (5 fl oz/scant ⅔ cup) water; 300 g (10½ oz/1½ cups) urid dal (split black gram); 5 cm (2-inch) piece of ginger, peeled and finely chopped; 1 medium red onion, finely chopped

Preparation info

Makes
12

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

300 g (10½ oz/1½ cups) urid dal (split black gram)
15

Asia
Sri Lanka
Snack
Vegan
Gluten-free

Method

Wash the urid dal and put in a bowl. Cover with water and soak for at least 1 hour. Drain and put it in a blender and liquidise, adding the water little by little, until you have a thick, smooth paste. Mix in the onion, ginger, chillies, cumin seeds, curry leaves and salt.

Grease your palms with a little oil and shape the mixture into 12 large lemon-sized balls. Set them aside.