Tuesday 17 December 2013



1 cup white lentil /skin less black gram (urad dhuli)      
1/4 tsp asafoetida (hing) powder
1 tsp salt
1/2 tsp cumin seeds jeera
1/2" ginger grated
2 green chilies de-seeded and finely chopped
oil for frying

  1. Wash and soak dal in three cups of cold water overnight.
  2.  Drain off excess water the following day. Grind dal to a smooth paste. 
  3. Whisk half a teaspoon of salt, asafoetida, into the batter add cumin seeds,green chillies and grated ginger and mix well.
  4.  Heat sufficient oil in a kadai..   
  5. Wet your hand.
  6. Take a portion of the mixture in your hand.
  7. Make a hole in the centre with your thumb.
  8. Heat oil in a kadhai, upturn your hand and drop the wada in oil.
  9. Deep fry the vada till both sides turn golden brown in colour.
  10. Repeat with the remaining batter to make more medu wadas.
  11. Drain on absorbent paper. Serve hot with coconut chutney and sambhar.

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