Karuppu Uzunda Vadai/ Black Urad Dhal fritters

If you are a regular read to my blog, you should have read this post about Uzunda Vadai already in my blog. It's a typical South Indian snack made with urad dhal. This is exact the same version of vadai, made with same lentils.  So, now this is the question,what's the difference between these two vadas?  The only difference is,  in this vadai I have used the lentils along with the husk/ skin.  Black Urad dhal by it self is considered to be healthy,when it's used along with the husk/skin  it's considered to be much more healthier.

I couldn't find any particular source or link to show the health benefit of these pulses but I have heard lots of  benefits through our grandmas and great grandmas . Not just my grandma, from many others too.  So when there is more than one source of information makes the same point,  the information might be right to some extent. Do you agree?

Here are few benefits of these lentils to my knowledge.  Apart from being a great source of energy, these lentils when used along with the husk known to reduce the risk of diabetes. It strengthens the bones, it prevents the thinning of bones due to ageing.  Mostly our grandmas mention that this strengthens the hip part for women,which means it avoids backache in women.  Regular consumption of these lentils strengthens your backbones.  Generally the best way to have these lentils is as a porridge,  but today I have used these for vadai's.  It may not look very appetizing,  but the flavours are right there,of course along with all the goodness.

Preparation Time: 15 minutes+ soaking and grinding time
Cooking Time: 20 minutes
Makes about 20 vadai's

Ingredients:
Black urad dhal with skin- 150 gm (soaked in water for minimum of 8 hours or overnight )
Rice- 1 tbsp ( soaked in water for 2 hours )
Ginger- 1/4 inch ( finely chopped )
Black pepper corns- 8 to 10
Small onion- 3 finely chopped
Curry leaves- 5 to 6 leaves roughly chopped
Salt to taste
Oil for deep frying

Method:
Grind the soaked lentils and rice in a grinder by adding very little water.  Once it looks like a semi coarse paste, remove it from the grinder.  Add salt and beat well.  The batter should not be too watery or too fine.  It should resemble a thick batter and lightly coarse paste.  After two hours, mix the pepper,onion, ginger and curry leaves to the batter and beat well again.  If you are not using immediately, keep it in the refrigerator and take it out 1/2 an hour before using it.
To make the vadai:
Heat the oil for deep frying in a heavy bottom kadai.  Wet your palms in water,  take a small amount of batter, roll it out like a ball and place it in your palm. Dip your finger in water and make a small hole in the middle.  Gently drop it in the hot oil.  You'll notice oil bubbling around the edges of the vadai. ( Keep the flame in medium to low if the oil is too hot.  If the oil is too hot, it might quickly become brown in the outside and remains uncooked in the inside). After a minute turn the vada to the other side.  Once the bubbling of oil slows down or stop, take it out.  Serve immediately with Coconut chutney.

Note:
Incase if you are having heartburns during pregnancy, avoid this.  Instead you can have it after delivery, since it strenghtens the back bones.

Linking this post with Indian Food Palooza, Only South Indian, Evening Snacks Recipes, Healthy Morsels- Pregnancy, I'm the star, Bon Vivant- Savoury Items, Hot and Spicy Treat- Festive Food,  Comfort Food.