BLACK URAD MEDU VADAIngredients1½ cups whole black gram (sabut urad dal), soaked for 8-10 hours and drained1 inch ginger, finely chopped2 tbsps chopped fresh coconut10-12 curry leaves, shredded ¼ tsp asafoetida (hing)Crushed black peppercorns to tasteSalt to tasteOil for deep fryingCoconut chutney to serveMethod 1. Put the soaked 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 an absorbent paper. 5. Serve hot with coconut chutney.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #BlackUradMeduVada
