Soak the urad dal for an hour . I usually add the green chillis while soaking.

Drain the water completely.

Normally wet grinder is most preferred for making ulundu vadai.

While grinding the vadais do not add too much of water as we normally add while grinding idli dosa batter.

Just sprinkle water. Else the vadas will drink too much of oil. Use ice cold water, it gives fluffiness to the vada batter and also lessens the heat generated by the mixie or grinder.

Once the batter is done, take it out immediately from the grinder or mixie. Else the heat will make it harder.

Just before making add salt. Add curry leaves and asafoetida.

If adding onions, peel of the skin of the shallots and finely chop them.

Pulse the onions in the mixer and add this to the batter.

Normally my mom uses banana leaf for making the round shapes.

You can use a zip lock cover.

But if the batter is perfect you can use your hands too.

While making vadais keep a cup of water in a wide vessel .

Just wet your hands (before making each vadais) and take a medium ball sized batter in your hand and place it on the wet hands.

Just pat the batter slightly and make a hole in the center.

Heat the oil in a pan.

The oil should be hot, keep the flame in medium while cooking.

Just carefully slide the vadais in the batter and cook the vadas.

Flip it over after 2 minutes and fry till golden brown.

If the oil is not hot the vadais will drink more oil and if it is very hot the inside portion will not get cooked.

Drain it in a kitchen towel.

Repeat the same process for rest of the batter.

Enjoy hot, crispy vadais with coconut chutney and Sambar.