Tuesday, 30 April 2013
One of the most famous South Indian dish, It’s served with Sambar or
coconut chutney for best taste.
Recipe for Medu Wada
(1) Skinned black gram- 1 cup
(2) Salt to taste
(3) Curry leaves- 8-10
(4) Black pepper powder- 1 tablespoon
(5) Cooking oil for frying.
(6) Hing (asafoetida) - ¼ tablespoon
(7) Jeera powder (cumin) - 1 table spoon.
Method
(1) Wash the blackgram and put it under water for 6 hours. After that, make it fine and make a paste of it.
(2) Add salt, hing (asafoetida), curry leaves, jeera powder (cumin) and powdered black pepper in the paste.
(3) Heat the cooking oil in a deep vessel for deep frying.
(4) Wet your hands and make small-small donuts from the paste.
(5) Fry the donuts in the cooking oil until it gets light brown and little crunchy.
Serve it, tastes best with Sambar and coconut chutney.
Recipe for Medu Wada
Ingredients
(1) Skinned black gram- 1 cup
(2) Salt to taste
(3) Curry leaves- 8-10
(4) Black pepper powder- 1 tablespoon
(5) Cooking oil for frying.
(6) Hing (asafoetida) - ¼ tablespoon
(7) Jeera powder (cumin) - 1 table spoon.
Method
(1) Wash the blackgram and put it under water for 6 hours. After that, make it fine and make a paste of it.
(2) Add salt, hing (asafoetida), curry leaves, jeera powder (cumin) and powdered black pepper in the paste.
(3) Heat the cooking oil in a deep vessel for deep frying.
(4) Wet your hands and make small-small donuts from the paste.
(5) Fry the donuts in the cooking oil until it gets light brown and little crunchy.
Serve it, tastes best with Sambar and coconut chutney.
Enjoy the best South Indian dish! Happy Cooking!
