Pakashastra

Pakashastra

Sunday, November 24, 2013

Medu Vada


Ingredients:

Black Gram / Split Urad Dal - 1 cup
Coconut, finely chopped - 1/4 cup
Peppercorns - 15 to 18
Green Chillis - 5
Curry Leaves - 15
Asafoetida Powder - 1/4 tsp
Salt to taste
Oil for deep frying


Method:

  1. Wash urad dal thoroughly and soak in water for 2-3 hours.
  2. Shred green chillis and curry leaves.
  3. Drain all the water from soaked urad dal.
  4. Blend urad dal with asafoetida and salt into smooth fluffy batter using very little water. The consistency of this batter must be such that if you drop a small amount of batter in a cup of water, the batter must float or if you scoop out some batter with your fingers, it must hold shape.
  5. Transfer the batter onto a mixing bowl.
  6. Add peppercorns, chopped coconut, shredded green chillis and curry leaves. Mix until well combined.
  7. Heat oil in a pan.
  8. Wet your both your palms and using one palm scoop out ping-pong sized portion of the batter from the edge where the batter is in contact with the mixing bowl.
  9. Place the scooped batter on the other palm and flatten slightly to round shape and make a hole in the centre to resemble a doughnut.
  10. Slide this carefully into hot oil.
  11. Set the flame to medium and fry until crisp and golden brown.
  12. Serve hot with coconut chutney and sambhar.



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