Soak black gram with raw rice and
pepper for 4 hrs.
Cut green chillies, ginger, coriander leaves and curry leaves into very small pieces.
Grind black gram with as much less water as possible.
Add salt and asafoetida while grinding.
:- The batter should be too thick to stick on hands. The blackgram should not be ground too nicely. It
should be a little rough.
Remove the batter into a bowl and add chopped green chillies, ginger, peppercorns, coriander leaves and curry leaves.
Heat oil in a fry pan.
Apply cold water on your left hand and put a little batter of the size of a lemon on it.
Press it softly to get a flat round shape.
Make a hole in the middle with wet finger.
Place them in the hot oil and deep fry.
Repeat the procedure for the remaining batter.
:- Serve kerala uzhunnu vada with sambar or chutney.
:- If the hands are dry, the batter will stick on to your hands. So make sure your hands and fingers are wet.