Ulunthu Vadai - A recipe for all festivals

Also known as Medu Vadai or Medhu Vadai, this makes a good accompaniment for morning breakfast along with Pongal. Most of the south Indian festivals include Vadai in their menu and this is made. During Navarathri, this vadai is made as one of the neivedhyams in the morning.

Ingredients:
Urad Dal - 1 cup
Thuvar Dal - 1/4 cup
Green Chillies - 2 to 3 nos
Curry Leaves - 1/4 cup
Coriander Leaves - 1/4 cup
Salt to taste
Hing - a pinch
Oil - To fry

Method:
Wash and Soak Urad Dal for half an hour. Drain the water thoroughly and grind it to a fine paste along with curry leaves, coriander leaves, salt, hing and green chillies. Add no water (or sprinkle water if necessary), and grind it to a fine paste. It should form a thick fluffy ball.

Heat oil in a pan, and when hot reduce the flame. Take small balls of the dough and flatten them, make holes in the center and fry them in oil. Keep turning them ocassionally till they become golden brown. Remove from pan and drain the oil thoroughly. Serve hot.

Note: The number of green chillies can be increased or decreased depending upon the spiciness of the chillies.