Thursday, January 24, 2008

Medu wada

Hi gals I am back with lot of sunshine and a little bit of tan. I feel nice and energetic after soaking myself in some sunshine there. So here i am blogging at the first chance i got. Also i would like to say sorry for not answering your comments or moderating them the same day. I had promised myself that i will not touch the laptop on the vacation & i had managed to stay away from the machine for four whole days. quiet an achievement for a addict like me.


Today we are talking about Medu wada. Vada is the indian answer to the western doughnut but with an big difference that doughnut is sweet and latter is a savoury snack. It is nice and crispy on the outside and soft inside. Its also an essence of Mallu cuisine ( Keralites fondly known to Indians across the country). This savoury delight is so full of flavour that condiments it is served with enhances the taste of soaked, ground and friend lentils. It can be prepared in a variety of ways. The simplest way is soaking the lentils overnight and grinding them and deep frying the doughnuts. It can have herbs or chillies or both. Coconut pieces can be added to further enhance the flavours and especially if you like a small bite to chew on. It is extremely popular in north and south India but there is a stark difference in the way it is served. Basically the condiments differ and which in turn makes a huge difference in the taste. In south India this is served with coconut chutney while in north India this same wada is served with chilled yogurt, topped with tamarind and a dash of hot green chutney. Well will check the later soon on this blog.
Coming back to medu wada, if you like a dash of heat in these wada you could chop them really fine and add it to the ground lentils. Infact a dash of finely chopped chillies, coconut, ginger and curry leaves and cilantro or in any combo that you like. I prefer adding all of the above things. The procedure is real simple but you need some time to soak the lentils at least 6-8 hours so its best that they are soaked overnight. Second crucial thing is making sure you grind this with minimum water in fact no water at all is the best bet. Indian blenders are heavy duty blenders and hence waterless grinding is very easy. After the batter is ready just deep fry the doughnuts in hot oil. Fry 'em till they are nice and golden on the outside. Serve hot with piping hot sambhar and curry leaves seasoned chutney.

This is my contribution to
RCI Kerala hosted by jyothsana of Currybazaar. I have just been able to catch the wagon on time.

Moving on to the recipe, lets check the recipe. I have already blogged about the condiments in an earlier blog so i will not repost them.



Medu Vada

Ingredients
1 cups Urad dal/ skinless Black lentils
1 tbl spn finely chopped chilli
1 tbl spn corinader leaves
1 tbl spn finely diced ginger root
1 tbl finely diced cocnut pieces
1 few curry leaves
1 tbl spn Poha / pressed rice
Salt as per taste


Method:

Soak the lentils overnight in water. They have to be soaked for about 8 hours. Next day grind these without water or with minimum water. Add Poha will grinding. The batter will be thick , very thick. Add the remaining ingredients except oil. Mix well. heat oil in a kadai. When the oil is nice and hot, add about 2 tbl spns of hot oil in the batter. This makes the vadas nice and crisp on the outside. now shape the vadas as doghnuts and put them in hot oil. Fry till are golden brown on the outside. Serve hot with coconut chutney seasoned with curry leaves and Sambhar.

Sambhar


1 cup toovar dal
1 tomato , finely diced
1 onion, chopped
1 drumstick, cut into 2" pieces
1 potato, peeled & diced
1 tablespoon tamarind pulp
1 teaspoon mustard seeds
a few curry leaves
a pinch of asafoetida
2 tablespoons oil

Method
Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water. Add the tamarind pulp, sambhar masala, salt and about 2-4 cups of water ( as per the consistency of choice) and boil.Heat oil and add the mustard seeds, When they splutter add the curry leaves . Add this to the sambhar and simmer for 12-15 minutes.

** Vegetables in sambhar are by choice. ** Trying adding pearl Onions for tasty variations

You can find
cocnut chutney here.

** I will create two separate posts for these soon.

I will post a few more deep frying recipes in coming days. Actually thinking of a deep fried food trilogy. keep watching and visiting me for more lip smacking recipes. Ciao !

9 comments:

Asha said...

Hi Pooja, great comforting dishes, aren't they? I know most of them don't like fried food but for winter months, it feels so good have them once in a while. Good one, look forward to more. See you next week!:)

Sagari said...

wowww vada sambarrr looks deleciousssssss pooja

Happy cook said...

Oh I want the whole plate from it.
Now it is my turn to say send me some.

Superchef said...

this will be sooo delicious with a cup of chai in the afternoon!!!

Pooja V said...

Hi Asha: Yeah they are such yummy dishes but calories mount as pounds after u gulp a few :(. I love them occasionally though.

Sagari : Thanks for stopping by.

Happy cook : Sure thing!! Gimme ur address n will send some to u. Or better idea, why dont you join me for breakfast.


Superchef : You bet ! I m craving for this now.

vimmi said...

Hi Pooja,

Thanks for stopping by. Wadas look great. I always think of making wadas but somehow never get to it. I am actullay a punjabi married to a goan. So technically not a ahardcore goan, but i did learn most goan dishes from my MIL, who is an amazing cook.

Mona said...

Wadas are my anytime fav snacks ! Loooove them :-)

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