MEDUWADA - BECAUSE DOUGHNUT WHO??
This recipe is never going to fail and the results are amazingly delicious…
Meduwada is a popular South Indian breakfast recipe served alongside with Idli and Sambar. A South Indian breakfast is unfinished without pudina wada or urad dal wada. In some of the popular South Indian restaurant, Meduwada is also served with the main course along with rice and rasam.
Important nutrients for our body are proteins and urad dal is richest source of proteins and vitamin B. More importantly, urad dal is also beneficial for womens.
It contains magnesium, potassium, calcium which is very essential for womens healthy pulse. Apart from these it is also good for diabetes and is good for mens physical problems.
Why there is a hole in Meduwada?
Hole in wada is to make it cook uniformly along its layers. The oil fills along the concentric layers to cook them uniformly from either end. If there is not one then the middle part will turn out to be raw or the outside part will be overcooked.
Meduwada is a crispy snack made by grinding urad dal to a batter & then frying dollops of batter shaped as donuts. Meduwada Recipe published here gets crispy outside, soft inside wada which is relished as a snack and as a side dish for rice meal.
Meduwada tastes best when relished with sambar and chutney. Meduwada is a crispy snack that makes a perfect combo to go with a sweet like kesari and coffee/tea for breakfast / evening snack.
Meduwada is worth the effort & times spent with its taste and beware – it is addictive. Meduwada with crispy on the outside and soft from inside.
This Meduwada Recipe carries experience of soul & tummy to the heart.
Ingredients for Medu Wada
Steps for Medu Wada
Medu Wada
Ingredients
250 grams Black Gram Lentil -Urad Dal
2 tablespoon Water
Salt to taste
2 Green Chillies
7 to 8 Curry Leaves
1 teaspoon Ginger
2 tablespoon Coconut
Steps
Wash and soak 250 grams Black Gram Lentil -urad dal for 4 hours in water.
Then drain all the water from the soaked dal, grind it into a fine paste by adding about 2 tbsp water.
If you have added little more water to the Dal while grinding, you can add 2-3 tbsp corn flour to make the consistency thick. Remember the consistency of Meduwada batter should be thick, now with the help of a fork, beat the batter for 4-5 minutes to get a fluffy smooth batter.
To check the batter is done and fluffy, take a bowl of cold water; just put a small blob of the batter in the cold water.
If the blob settles down in the water, your batter is not properly ready, so beat it a little more.
If it floats on top then the batter is perfect and ready to fry.
Now add salt to taste, 2 chopped green chillies, 7-8 chopped curry leaves, 1 tsp chopped ginger, 2 tbsp chopped coconut pieces (its optional you can add chopped onions instead of coconut that is also optional it depends on your choice)
Now mix the batter well.
Heat oil in a Kadai to deep fry the Meduwada.
Grease your hands with water, take a blob of the batter and place it on your palm, make a round ball and then dip your finger in water and make a hole in between the round ball. Now deep fry the Meduwada on medium flame for 3-4 minutes on each side till golden brown in color.
In the same manner fry all the Meduwadas.
Serve it hot with coconut chutney.
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Tips *Meduwada batter should be thick and fluffy. *Once the batter is grinded, prepare the wada immediately and do not leave it to ferment. *3 to 4 hours of soaking is enough for urad dal. Overnight soaking is not required.
