Name: Crispy Horse Gram and Black Lentil Fritters (Karupu Ulundu Kollu Vadai)
Prep time: 255 min
Cook time: 30 min
Total time: 285 min
Ingredients: 1 cup Lentil (black, split black lentils); 1/2 cup Horse Gram (kulthi); 1/2 cup Onion (finely chopped); 2 inch Ginger (chopped); 3 Chili (chopped, green); 1 1/2 tbsp Curry Leaves (fresh); 1 1/2 tsp Salt (or to taste)

Crispy Horse Gram and Black Lentil Fritters (Karupu Ulundu Kollu Vadai)

4 hours 45 minutes

907 reads

4.41 from 5 votes

South Indian

About Crispy Horse Gram and Black Lentil Fritters (Karupu Ulundu Kollu Vadai)

Craving a crispy, flavorful, and healthy snack? These Crispy Horse Gram and Black Lentil Fritters (Karupu Ulundu Kollu Vadai) are a delicious twist on the South Indian Medu Vadai, offering a satisfying crunch and a burst of flavor.

We've combined protein-rich horse gram (kollu) with wholesome black urad dal (karupu ulundu) for a nutrient-packed fritter. Fresh ginger, onions, chilies, and curry leaves create an irresistible aroma and taste.

Perfect for a healthy snack or a delightful tea-time treat, these fritters are sure to become a new favorite!

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Recipe Time & More

Prep4 15

Cook30

Total4 45

Calories8 kcal

Serves

Served AsSnacks

Recipe TasteSalty Spicy

Ingredients

Lentils

▢ 1 cup Lentil black, split black lentils
▢ 1/2 cup Horse Gram kulthi

Aromatics and Spices

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Instructions

Soak the black urad dal and horse gram separately in enough water for at least 4 hours, or preferably overnight. This allows them to soften and blend smoothly.
Drain the urad dal and grind it in a food processor or wet grinder until light and fluffy. Add water sparingly, only if needed, to facilitate grinding. The batter should have a smooth, almost butter-like consistency.
Drain the horse gram. Add salt and grind it coarsely in a food processor or wet grinder. A slightly coarse texture will contribute to crispier fritters.
Combine the ground urad dal and horse gram in a large bowl.
Add the chopped onion, green chilies, ginger, and curry leaves to the batter. Mix well to combine all the ingredients.
Heat oil in a deep frying pan or kadai over medium heat. To test the oil temperature, drop a small amount of batter into the oil. It should sizzle gently and rise to the surface.
Wet your hands with water to prevent the batter from sticking. Take a small portion of the batter and shape it into a ball, then gently flatten it slightly. Make a small hole in the center of each fritter. This helps them cook evenly.
Carefully slide the fritters into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry them until they turn golden brown and crispy, flipping them occasionally for even cooking. The sizzling sound will subside as they cook through.
Remove the fritters from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Serve the hot, crispy Karupu Ulundu Kollu Vadai immediately with your favorite chutney or sambar.

Recipe Notes

Good To Know

For extra crispiness, pat the vadai dough gently with wet fingers before shaping and dropping into hot oil—this helps achieve a thinner, crunchier outer layer while keeping the inside soft.
If you prefer a gluten-free option with enhanced texture, add a tablespoon of rice flour or besan (chickpea flour) to the ground batter before mixing in the aromatics.
To infuse a subtle smoky flavor, add a few crushed black peppercorns or a pinch of asafoetida (hing) while mixing the batter; both pair well with the earthy flavors of horse gram and black urad dal.
Leftover vadai can be crumbled and used as a topping for yogurt rice or rasam, adding both texture and nutrition to your next meal.

Expert Tips

Soak the lentils for at least 4-6 hours, or even overnight, for optimal texture and easier grinding. A well-soaked lentil will result in a light and fluffy vadai.
Don't over-grind the batter; a slightly coarse texture contributes to a better, crispier vadai. Pulse the ingredients until just combined.
Adjust the heat of the oil as needed. Start with medium-high heat to create a crisp exterior, then lower the heat slightly to ensure the vadai cook through evenly without burning.

Storage Instructions

Store leftover vadai in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in a toaster oven or air fryer for best results.