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 - 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

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