Whole black urad dal vada/ medu vada

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. 

Do try!

Ingredients(yields approximately 10 - 15 medium sized vadas)

Whole Black urad dal - 1 cup

Rice flour - 1 - 2 tsp(approx)

Salt 

Hing

Oil - for frying 

Masala - all finely chopped

Green chili

Curry leaves

Cilantro

Ginger 

Method

Soak black urad dal for 6 hrs or overnight. Grind it in a wet grinder or mixie with very little water - adding water as and when required to move the stone/turn the mixie - to a very thick paste. 

Take it out in a mixing bowl. Add the remaining ingredients. If making it after sometime, skip salt and add later. Heat oil for frying. Wet your hands. Take a small ball in your hand. Spread it and make a hole in the middle. Put this in the oil carefully. Fry on both sides till golden brown, or blackish brown in this case. Enjoy with some chutney. Preferably raw mango chutney or carrot chutney. 

Recipe Inspiration - “http://southindianfoods.in/black-urad-dal-vada.html”