The thing about black urad dal is you cannot do anything with it other than dal makhni!! At least I don’t know anything else! And for dal makhni you only use about 1 cup or so… What to do with the remaining urad dal?!!
All my google search led to only dal makhni or other similar curries. Then an idea hit me and I searched for black urad dal vada, and voila! I found out that you can actually make medu vada using black urad dal. Who knew?!
Firstly, taste was same to same like white urad dal medu vada.
Secondly, making a hole in the vada was easy-peasy like you wouldn’t believe. The dough was much firmer and held-together than its white counterpart.
The few differences were in its color and texture - which was slightly different(little rubbery) after cooling down.