Black Eyed Peas Medhu Vada/Karamani Medhu Vada - #MonsoonMojo

Medhu vada is quite a popular South Indian deep fried snacks and this crispy outer and spongy inner vadas have their special place in a festival menu or during a vegetarian feast.Usually medhu vadas are made with black urad dal but many varieties do exists and i have already tried couple of medhu vadas, my today's recipe goes for an another interesting medhu vada prepared simply with black eyed peas and urad dal, both works awesome together and this combination rocks.This medhu vadas are definitely a gluten free indulgence and one can munch this crispy beauties without any guilt.Sending to Kalyani's Monsoon Mojo Event..

After two different bakes, i couldnt resist to post this incredibly crispy and protein rich medhu vada for this week's blogging marathon as am running Gluten free indulgence as theme. If you want to make a different medhu vadas, dont forget to give a try to this very unusual combination. We just enjoyed thoroughly this medhu vadas with both sambar and chutney and trust me this vadas are dangerously addictive. Totally everyone at home enjoyed thoroughly these protein rich crispy vadas.

1cup Urad dal
1cup Black eyed peas
1cup Onions(finely chopped)
3nos Green chillies(chopped)
1tsp Fennel seeds (crushed)
Few Curry leaves
Few Coriander leaves (chopped)
1tsp Ginger (chopped)
Salt as per taste
Oil for deepfrying

Soak the black eyed peas overnite.

Soak the urad dal for an hour before grinding, grind both urad dal and black eyed peas without water.

Add the salt to the urad dal and black eyed peas mixture,this help the dals to grind together well.

Now add the chopped onions,chopped green chillies, chopped ginger pieces,curry leaves,crushed fennel seeds and chopped coriander leaves,mix everything well with your fingers..

Heat oil for deepfrying, take a small ball from the black eyed peas medhu vada batter, flatten them with your fingers.

Drop gently one by one to the hot oil.

Deep fry the vadas until they turn brown.

Fry everything as small batches, drain the excess of oil with a paper towel..

Serve hot with spicy chutney!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53