ULUNTHU VADAI OR METHU VADAI:

Whole black grams or black grams with the skin are suitable for making
this vadai. Soak 1 cup of this black gram with 1tbsp raw rice in water for 2
hours.
If it is skinned, then wash and remove the skin completely before grinding
it.
Grind the ulunthu without water for a few minutes and then, by sprinkling
a little water for 2 or three times , grind the ulunthu to a thick, fluffy
paste.
It is to better to grind the ulunthu in a grinder than a blender.
Lastly, add enough salt and grind for a few minutes.
Heat the kadai and pour enough oil.
Wet yr hands in water and take a lemon sized ball and flatten it into a
vadai on a greased polythene paper with the wet hands.
Make a hole in the centre.
Toss it in the oil carefully and fry it on both sides to a golden brown
colour.
The fire should be medium.
The rice is added to make the vadais crisp on the outer layer.
You can add chopped onions, finely chopped ginger and green chillies,
curry leaves, coriander leaves and whole peppercorns to the batter before
frying the vadais in the oil.
If you soak 2tbsp lentils with the black gram and then grind it, the vadais
will not absorb much oil when frying them.