CWS-JUNE 2012: Black Gram: Uzhunnu Vada/

The CWS-June 2012 Black Gram  is being hosted here. Created by the immensely talented, Priya of Priya's Versatile Recipes Just a last-minute reminder to send in all your fabulous Urad Dal recipes by tomorrow, June 30th, 2012.

This vada reminds us of the neivedyam offered to Hanuman at the ancient rock-cut temple.

This area in South Malabar/ Valluvanad is dotted with rocky hillocks cradling a famous Baghavathi temple, an ancient rock-cut passageway and cave.The Baghavathi temple is famous for its annual fire-works. This  temple  harks back to the Jain and Buddhist past of the region. The deities are tall and standing. Parts of inner circumambulation is uneven, unpaved and the natural rocky terrain on which the temple is situated.

It has a large paved  perimeter and the Hanuman statue was located in one part: roughly formed,  adorned  with  his rows of Vada-Mala/ Vada Garlands,  he was a powerful figure. The Vada's were  delicious. It had no other spicing except perhaps black pepper. We speculated that they sometimes had the flavour of Dalda or ghee.

They were always in the drop-batter shape and were brought back in big steel undavus/ vessels or steel buckets.

This is submitted to the CWS-June 2012 Black Gram, event hosted here at Tiffin Carrier Antic/ques's. This also goes to Susan's Black and White Wednesdays # 39. 

Ingredients

1 cup of whole, skinned, black gram / Urad Dal

Wash and rinse until clean

Soak for 5-6 hours
1/4 tsp to 1/2 tsp crushed black pepper
Salt
2- 2 1/2 Cups of  Vegetable Oil for deep drying

Served with simple Unda Sammanthi/ Unda Chutney/ Coconut and Roasted Red Chilli chutney

Method
Grind the soaked urad dal with very little water.

The ground batter should be smooth and thick of heavy-dropping consistency.
Add salt, crushed pepper and mix well

Heat the vegetable oil.
Test a small drop of batter when the oil heats up.
If it turns brown immediately, the oil is too hot.
Maintain a slightly lower temperature.
Drop about 2 tbsps of batter for  one vada.
Fry until golden brown.
Drain on paper towels and serve with Coconut Chutney.