Sunday, December 19, 2010


This is another Southern Indian snack. A very popular breakfast menu beside tosai and idli. Serve best with chutney or coconut sambal. I used to have it in an Indian Restuarant. I will normally asked for fresh from the kuali. Superb while it is hot. Some even called it Indian Savory Doughnut may be because of the doughnut shape. It is made out of skinned black bean or urad dal. The skinned black gram is soaked, ground to a smooth fluffy paste, some spices are added and then deep fried in oil. 

Ullundhu Vadai

2 cups urad dhal soak for 3 -5 hours/ 2 cawan urad dal, rendam 3 -5 jam
1/2 inch ginger root, minced / 1/2 " halia dicincang
4 green chilies finely chopped / 4 biji cili hijau dicincang halus
1 tsp fennel seeds / 1 sdt jintan manis
2 onion finely chopped / 2 biji bawang besar dicincang halus
few curry leaves finely chopped/ daun kari dicincang
few coriander leaves finely chopped / daun ketumbar dicincang
salt to taste/ garam secukup rasa
sufficient oil for frying/ minyak secukupnya untuk menggoreng

  1. Soak urad dal for about 3 to 5 hours. Drain the water completely and grind until the urad dal is just about broken in small pieces (maavu should not be too fine). Put the urad dal in the blender or food processor with as little water as possible, to do this grind 1/2 cup of urad dal at time (or else the blender will be on fire ). Mix chiles, ginger, salt and the optional vegetables to the urad dal. / Rendam dal paling kurang 3 jam, blend atau kisar dal. Masukkan bawang, cili, jintan, daun ketumbar, daun kari dan garam secukup rasa.
  2. Add the oil to heated wok and heat the oil on medium-high heat for about 3 to 5 minutes. Wet the palm of one of your hands. Put the maavu on the wet palm and shape it like doughnut and drop it slowly into the oil and fry until golden brown. If the shape doesn't matter to you, then take the maavu and drop into the oil using a tablespoon (slightly oil the spoon before taking the maavu so it won't stick to the spoon). You can add 2 or 3 at a time depending on how much oil you have./ Panaskan minyak untuk menggoreng. Bentukkan adunan seperti membuat kuih keria atau donut. Goreng hingga kekuning-kuningan.
  3. Variations: To the same maavu, add about 1 teaspoon whole black pepper (crushed), 1/2 cup of chopped fresh coconut, 1/2 inch ginger grated and salt (omit chiles, onion and cabbage). Drop the maavu into the oil in round shapes, to make Madras Bonda and fry until golden brown.

Satu lagi resipi dari Selatan India yang merupakan menu sarapan pagi yang popular terutama di restuaran India. Diperbuat daripada Urad dal dan cara dan bahan yang digunakan hampir sama dengan masalodeh. Bentuknya dalah seperti donut, oleh sebab itu juga kuih ini dinamakan Donut Pedas India. Sedap dimakan dengan sambal kelapa mahupun apa-apa sambal. Saya suka cicah dengan sambal udang ataupun lebihan kari. Sedap dimakan panas-panas. Mengenyangkan.
Next Post - Siakap Goreng Cili, Kacang Panjang Ayam Kunyit - Dinner Hujung Minggu.


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