Thursday, November 30, 2006

Medhu wada


1. Urad Dal - 2cups
2. Ginger - 1"
3. Green chili - 4pcs
4. Asafoetida - 2pinches
5. Curry Leaves - 10pcs (Chopped)
6. Salt To taste
7. Oil for deep frying


1. Wash and soak URAD DAL for 4-5 hours.
2. Drain and grind with green chili, zinger.
3. Add asafoetida, chopped curry leaves and salt and mix well.
4. Add little water to make a little smooth paste.
5. Heat oil in a KADHAI.
6. Wet the palm, take some batter and faltten to a round shape, Make a hole in the center with your thumb and slowly slide into the hot oil.
7. Deep fry on both sides till crisp and light golden brown (Fry on a medium heat so that it cooks well inside)
8. Drain well on an absorbent towel and serve hot with sambhar or coconut chutney.
It can be served as supper or breakfast time.

No comments:

Post a Comment