Medu wadas are one of my most favorite South-Indian snacks – There savory ‘donuts’, crisp on the outside and spongy inside, are served dunked in sambhar (south Indian daal) or with the sambhar on the the side, along with a white coconut &/or a red spicy-tangy chutney. All these textures & flavors come together to awaken the senses & cheer you up, esply on a rainy day!
1.5 cups urad daal
4-6 peppercorns – crushed
2 tbsp thinly-sliced coconut
2 green chilies – finely chopped
salt to taste
1/2 tbsp finely chopped ginger
1 small onion – finely chopped (optional)
1 sprig fresh curry leaves
oil for deep-frying
1 cup each, of coconut chutney & red-chili chutney
4 cups sambhar
Soak the washed urad daal overnight (min 4-5hrs).
Drain out all the water & grind the daal to a paste.
In a deep bowl, beat this paste with a hand-beater/egg-beater to air it up.
Fold in the onions, ginger, curry leaves, pepper, salt, chilies & coconut – mix evenly.
Heat oil in a deep ‘kadai’ for the deep frying & set to medium.
Keep a bowl of water ready & lightly grease a cutting board lined with cling-foil or a banana leaf.
Form the donuts of the batter in your wet hand -Take a lemon-size ball of the batter on your fore-fingers & make a hole in the center with your thumb.
Either fry one at a time or a few in batches (forming a few donuts & placing them on the oiled plastic) – to a light golden brown.
Set them to drain out the excess oil on a bunch of paper-towels.
Serve with the sambhar &/or chutney(s).