Minumulu Vadalu / Black Gram Vada

Black udad dal is the lentil which has the highest protein content and is very nutritious. These lentils are used to make papad and Dal Makhni a very popular North Indians dish. The most popular Tirupati Vada is also made with these lentils but they are fried in ghee / clarifies butter instead of oil.

This dish goes to week 4, day 3 of Blogging Marathon 110 under the theme " Make April Special Festival Food".


Minumulu / Black gram / Black udad dal  2 cups
Black pepper powder 1 tbsp
Cumin seeds 1 tbsp
Salt to taste
Oil for deep frying


Wash and soak dal for 7-8 hours.
Drain water and grind it along with cumin seeds, if required add 1 to 2 spoons water not more than that.
Transfer to mixing bowl, add salt and black pepper powder, mix well.
Heat oil in deep frying pan.
Take a greased  zip lock bag or a wet cloth.
Take small amount of batter/ dough and place it on the wet cloth.
Gently flatten the dough using your fingers which are also greased with oil.
Remove and drop it  in hot oil, fry few vada at a time.
Fry till nice and crisp on medium flame.
Serve hot or at room temperature.

Check to see what my fellow bloggers are cooking for Blogging Marathon 110.


Pavani said...

I LOVE Tirupati vada. But I have never tried making them at home. Thanks for this recipe with whole urad dal, will try some time.

vaishali sabnani said...

These are new for me , haven’t heard of these - but they sound delicious , will give them a shot sometimes .

Srivalli said...

This is an excellent choice for vadas and so healthy too..

Sweet Tooth Raf said...

Oh these vadas sound very interesting... so delicious to have with a cup of chai... lovely recipes...