Medu wada

Medu wada :

(All ingredients are underlined)

1. Soak 1 cup urad dal in water for 4-5 hours. 

2. Grind the soaked urad dal with 1"ginger, and 2 green chilies, in a grinder or a food processor. Add only minimum water needed to grind into a thick, fine paste. Add salt to taste when grinding.

3. Whisk the batter with hands, using rapid, circular movements in one direction. This makes the wadas lighter. Try putting a drop of the batter in some water. If it floats, then it is the right consistency. If it sinks, add little more water and whisk more.

4. Heat oil in a pan for frying. Test the oil temperature by adding a small drop of the batter to the hot oil. If it sizzles and floats to the top, it is the right temperature. If it sinks or doesn't rise fast, then the oil needs to be hotter. 

5.You can use a wada-maker or your hands to make wadas. For a wada-maker, fill the wada-maker with the batter and press to release the wadas directly into hot oil. If you are doing with your hands, first wet your hands with some water. Then pick a little of the batter with fingers, give it a circular shape and make a hole in the center, with your thumb. Now gently release into the oil.

6. Fry till golden brown and remove on a paper towel.

7. Serve hot with Coconut Chutney and Sambhar.