Medu Wada - South Indian                                         Breakfast Food #2022

                                                                          By - Yash pawar

Medu vada is a South Indian breakfast nibble produced using Vigna mungo. It is normally made in a donut shape, with a firm outside and delicate inside. A famous food thing in South Indian cooking it is for the most part had as a morning meal or a tidbit.

Prep time: 30 minutes

Cooking time: 20-25 minutes

INGREDIENTS

1. Urad dal [ Husked & split black gram] - 2 cup.
2. Green chillies [ Chopped ] - no, 2-4
3. Coriander leaves, [ Chopped ] - 2 Tbsp.
4. Ginger [ Finely chopped ] - 1 Tbsp.
5. Curry leaves [ Chopped ] - 1 spring.
6. Fresh coconut pieces [ Chopped ] - 1/4 cup.
7. Black peppercorns [ Crushed ] - no. 5-10
8. Salt to taste
9. Oil for deep frying
10. Some water if needed to grind the batter
11. Banana leave - no. 1

METHOD:

1. In a grinder, add soaked urad dal and grind it into a smooth batter, add little water while grinding.
2. Transfer the mixture into the parat.
3. And chopped green chillies, coriander leaves, ginger, curry leaves and fresh coconut mix it well.
4. Add crushed black pepercorns, salt to taste and mix everything well.
5. Take a bowl of water. Apply some water on both your hands.
6. Take some batter in your hand and make a round shape.
7. With your thumb make a hole in the center. You can use banana leaves to give a medu eada shape.
8. Heat oil in a kadai on medium flame.
9. Once the oil in hot, slide the vada into the hot oil.
10. Once the vada is slightly gloden turn over the other side. Fry the vada on medium so that it's coked from inside.

1. Remove it on the kitchen tussue.
2. Fry them again os that it turns evenly crisp and golden in color.
3. Drain them on a kitchen tissue to remove excess oil.
4. Swrve medu wada with hot sambar and coconut chutney.

For Coconut chutney:

INGREDIENTS:

1. Fresh Coconut - 1/2 cup.
2. Roasted channa dal - 1 Tbsp.
3. Green chillies - no. 2
4. Salt to taste
5. Cumin seed - 1 tsp.
6. Curry leaves - no. 4-5
7. Ginger [ slice ] - 1/2 inch
8. Ice cube - no. 2-4
9. Water as required [ For Grinding ]
10. Coconut oil - 1 1/2 Tbsp.
11. Mustard seed - 1/2 tsp.
12. Dry Red chilli - no. 2
13. Asafoetida - 1/4 tsp.
14. Spring curry leaves - no. 1
15. Samber [ For serving ] 
16. Coconut chutne [ For Serving ]

METHOD:

1. For Coconut Chutney, In a bowl, add grated fresh coconut, roasted chana dal, green chilli, salt to taste, cumin seed, curry leaves, ginger and ice cubes transfer them into a grinder jar and grind into a smooth pasre. Add water if required.
2. Transfer it intio bowl, and keep it aside.
3. For Tempering, heat coconut oil in a pan, add mustard seed, dry red chilli, asafoetida and curry leaves let it splutter well.
4. Transfer it into a bowl and mix well.