If I were to explain ‘karuppu ulundu vadais’ in english it would be… Hmm..Black Lentil fritters?
Does that sound enticing enough 😜
I soaked two cups of black urad with skin over night along with a handful of chana dal and a handful of rajma ( I wanted to finish it by hook or crook!)
Next morning I woke up dreaming of vadais. So I got started.
I used the grinder to grind the dals along with an inch of ginger and three red chillies, by adding water lil-by-lil!
45 mins later I added some salt and switched it off.
Since the vadais were super soft I thought I will have a record of teh recipe here.
Two cups of black urad with skin
One table spoonful of rajma
One tablespoonfull of chana dal
Three red chillies
One inch round ginger
A pinch of asafoetida
Salt to taste
Two large onions finely chopped and
A bunch of coriander leaves and stalk finely chopped.