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Black Urad Medu Vada

Traditionally made with split skinless black gram, here is a variation wherein we have used whole black gram. As a result the vadas are not the rich golden brown colour that we are familiar with. It is lightly spotted with black dots but be assured the taste is not affected at all.

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Black Urad Medu Vada - YT

Black Urad Medu Vada

Main ingredients Whole black  gram, Ginger, Fresh coconut, Curry leaves, Asafoetida, Black peppercorns, Oil
Cuisine South Indian
Course Snack
Prep time 8-10 hours
Cook time 15-20 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetarian

Ingredients

  • 1½ cups whole black gram (sabut urad dal), soaked for 8-10 hours and drained
  • 1 inch ginger, finely chopped
  • 2 tablespoons chopped fresh coconut
  • 10-12 curry leaves, shredded
  • ¼ teaspoon asafoetida (hing)
  • Crushed black peppercorns to taste
  • Salt to taste
  • Oil for deep frying
  • Coconut chutney to serve

 

Method 

  1. Put the soaked and drained whole black gram in a mixer jar and grind well. Add 1 cup water and grind to a fine paste. 
  2. Transfer the ground paste into a large bowl. Add ginger, coconut, curry leaves, asafoetida, crushed black peppercorns and salt and mix with your hand for 2-3 minutes or till the mixture is well combined and turns lighter. 
  3. Dip your palm in some water, take a portion of the mixture and shape it into a ball. Press it and make a hole in the centre. This is a medu vada.
  4. Heat sufficient oil in a kadai. Gently slide in the medu vadas into the hot oil and deep fry till golden brown and crisp. Drain on absorbent paper. 
  5. Arrange the medu vadas on a serving platter and serve hot with coconut chutney.
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