Mixed Veggies & Black Urad Dal Medhu Vada

Today for this week's blogging marathon, i chosed black urad dal to make this super crispy,healthy medhu vadas as my theme for this week is 'cooking with colours'. Trust me, these black urad dal medhu vada makes a prefect evening snack when served along with sambar or coconut chutney. While making this black urad dal medhu vada, i tried adding some finely grated mixed veggies this time to make these crispy beauties much more healthier.

Personally for me, the best way to feed  veggies to picky eaters is to add veggies in their favourite fritters, this way they wont ever notice the addition of veggies.I used grated carrot,zucchini,potatoes and broccolis for making medhu vadas, you can very well add any sort of veggies for making this medhu vadas. The addition of these veggies turned out this medhu vadas very delicious and healthy at the same time.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.Sending to Viji's SYS-WS - Apple & Carrot, Rafeeda's Mission Explore Foods: Lentils event by Sheelu and Pallavi and to my own event CWS-Urad Dal guest hosted by Sowmya of Nivedhanam and to Vardhini's Dish Out It - Lentils and Vegetables.

2cups Black Whole Urad dal
Salt to taste
1no Onion ( finely chopped)
3nos Green chillies(chopped finely)
1cup Grated Veggies (carrot,zucchini,potato and broccoli)
1tsp Ginger (chopped)
Few Curry leaves (chopped)
3tsp Coriander leaves (finely chopped)
1tsp Fennel seeds (crushed)
Oil for Deepfrying

Soak the whole urad dal overnite, the next day grind the urad dal bit coarsely,add the salt to the dal.

Sprinkle some water and grind well.

Now add the chopped onion, chopped green chillies, chopped veggies,chopped ginger pieces,chopped coriander leaves, chopped curry leaves,crushed fennel seeds.

Mix everything well with your fingers.

Heat oil for deepfrying, take a small ball from the medhu vada batter  and flatten them with your fingers,make a hole in the center.

Drop gently one by one to the medium 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 or as side dish.