Ulunthu Vadai
உழுந்து வடைFluffy urad-dal doughnuts with onion, chilli and curry leaves.
Cooking video
Video chapters
Jump straight to the part of the video for any step.Soak
Soak the urad dal for 3 hours.
Grind
Grind to a thick, fluffy batter with very little water.
Shape and fry
Mix in onion, chilli, ginger and curry leaves; shape with a hole and fry.
Grandma's tip: Vadai and paniyaram are best hot — fry them on Deepavali morning.
How to serve
Serve hot with rice, pittu or idiyappam.
இதனுடன் சமைக்கலாம்
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எங்களைப் பற்றி · About
Home-style Jaffna flavours, for Tamils everywhere
We share the dishes cooked in Jaffna homes for generations — in simple steps, each with its own video.
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Notify meGet all your ingredients ready
Tap each one to tick it off. Amounts for 6 people.
1
Step 1 / 3
Soak
Soak the urad dal for 3 hours.
2
Step 2 / 3
Grind
Grind to a thick, fluffy batter with very little water.
3
Step 3 / 3
Shape and fry
Mix in onion, chilli, ginger and curry leaves; shape with a hole and fry.
Grandma's tip: Vadai and paniyaram are best hot — fry them on Deepavali morning.
You’re done!
Serve hot with rice, pittu or idiyappam. Enjoy your meal!