Poori Urandai Recipes

Poori Urandai, also known as Poori Urad Dal Balls, is a popular South Indian snack made from a combination of urad dal (split black gram lentils) and spices. These deep-fried balls are crispy on the outside and soft on the inside, making them a perfect tea-time snack or appetizer. Here is the recipe for Poori Urandai:

Prep Time: 4-5 hours (including soaking time)
Cook Time: 20-30 minutes
Ready Time: 4 hours 30 minutes Serves: 4-6

Ingredients:

• 1 cup urad dal (split black gram lentils)
• 1-inch piece of ginger, grated
• 2-3 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper, crushed
• A pinch of asafoetida (hing)
• Salt to taste
• Oil for deep frying

Instructions:

1. Rinse the urad dal under running water and soak it in enough water for about 4 hours.
2. After soaking, drain the water from the urad dal and transfer it to a blender or food processor.
3. Grind the soaked urad dal into a smooth batter. Add a little water if needed, but be careful not to make it too watery.
4. Transfer the urad dal batter to a large mixing bowl.
5. Add grated ginger, chopped green chilies, cumin seeds, crushed black pepper, asafoetida, and salt to the batter. Mix well to combine all the ingredients.
6. Heat oil in a deep pan or kadhai for deep frying.
7. Wet your hands with water to prevent the batter from sticking. Take a small portion of the batter and shape it into small balls, around the size of a lime. Repeat this process with the remaining batter.
8. Carefully drop a few urad dal balls into the hot oil and fry them on medium heat until they turn golden brown and crispy. Fry them in batches, making sure not to overcrowd the pan.
9. Once the urad dal balls are cooked, remove them from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.
10. Repeat the frying process with the remaining urad dal balls.
11. Serve the crispy and delicious Poori Urandai hot with chutney, sambar, or any dipping sauce of your choice.

Note: You can adjust the spice levels by adding or reducing the amount of green chilies and black pepper according to your preference.

The cooking time may vary depending on the size of the urad dal balls and the heat of the oil. It is important to fry them on medium heat to ensure they are cooked evenly and don’t become too dark.

Enjoy the tasty and crunchy Poori Urandai as a delightful snack or appetizer!