MEDU VADA- THE INDIAN DOUGHNUT

Black gram, one of the most prized pulses of India is the hero (main ingredient) of medu vada. It is highly nutritious and good for diabetic people. Medu vada is an indispensable part of traditional South-Indian cuisine and absolutely necessary part of

many festivals and ceremony. Though, it is mostly accompanied with breakfast but also a quick all-day snack at tea stalls across Indian-sub continent. Taste of these vadas increase when, the outer covering is crispy while inner stays soft, spongy and with no trace of oil. Softness and oil absorption solely of vada depends on the batter preparation. So, care should be taken while adding water during preparing batter. Many other dishes, like dahi vadas, sambar vadas. are prepared from these basic vada by adding differnt ingredient. However, I am sharing the basic one today.

INGREDIENT:

• Soaked blackgram, 2 cups

• Suji, 1/4th cup

• Cumin seeds, 1 tbsp.

• Curry leaves, 5-6 springs

• Grated ginger, 1 tbsp.

• Finely chopped onions, 1 cup.

• Finely chopped green chillies, 1 tbsp.

• baking soda, 1 pinch

• Salt to taste

• Oil

PROCEDURE:

• Soak black gram for 5-6 hours.

• Grind soaked black grams into a fine paste by adding little water.

• Mix the batter with hand for 15 mins or till it gets fluffy.

• Add suji. Mix and keep aside for 30 mins.

• Drop some batter in a bowl of water, if it floats it is ready. Otherwise add some water and taste again.

• Add onion, green chillies, curry leaves, grated ginger, cumin, salt, baking soda and mix.

• Heat oil on medium flame.

• Damp your hands, take some batter and try to make a disc.

• make a hole at the middle using finger, carefully slip it to oil.

• Fry on medium flame till gets golden brown on both side.

• Serve hot and enjoy with some chutney, sambar or guguni (odia style).

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