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. By Sanjeev Kapoor 12 Jul 2024 in Recipes South Indian New Update 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 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. 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. 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. 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. Arrange the medu vadas on a serving platter and serve hot with coconut chutney. #Ginger #Oil #Asafoetida #Fresh coconut #Whole black gram #Curry leaves #Black peppercorns Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article