Moong Medu Wada

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Serves 4

Medu wadas that most of know and are fond of are generally made from urad dal. But here we have used moong dal to make these wadas. These wadas are softer and easier to digest. Perfect for rainy day cravings!

Recipe

Serves 4 · Prep 480m · Cook 20m

Ingredients

• 2 cups soaked whole green gram (sabut moong)
• 1 tablespoon ginger
• 8-10 curry leaves, shredded
• 2-3 green chillies, chopped
• Black pepper powder to taste
• Salt to taste
• ½ cup rice flour
• 2 tablespoons finely sliced fresh coconut
• Oil for deep frying
• Coconut chutney to serve

Method

1. Put the soaked whole green gram in a blender jar, add ¼ cup water and blend to a fine paste. Add ginger, curry leaves, green chillies, black pepper powder, salt and rice flour, mix and beat the mixture with your hand for 3-4 minutes.
2. Add coconut and mix well.
3. Heat sufficient oil in a kadai. Dip your fingers in some water, take a portion of the mixture, flatten it and make a hole in the centre using your thumb. This is a medu wada. Similarly make more wadas.
4. Gently slide in medu wadas, a few at a time, into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
5. Arrange the wadas on a serving plate. Serve hot with coconut chutney.

Equipment

• Nutri-blend Thunder Mixer — Buy