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