One of my most favourite South Indian breakfasts would be a good old "meduvada, sambhaar daalke" from Vishwa Bharati in Mulund. I ate this every alternate day when I was in Junior college way back in 2007-08 along with my best friend. I can't even count the number of plates I've inhaled.
But here we are, unable to eat food from outside, craving a steaming and crispy plate of Meduvada. I know I'm not the only one who is aroused by super crispy food.
So without further ado, let's dive into the recipe of Meduvada
Ingredients (Serves 2)
1/2 cup of Urad dal (soak it overnight or at least for 4 hours)
3tbsp water (plus more if required)
Pinch of chopped ginger
Half a green chilly
1/2 tbsp desiccated coconut (or fresh coconut chopped into tiny cubes)
1/2 a small onion, finely chopped
1 tbsp Coriander leaves, finely chopped
3 Curry leaves, finely chopped
Salt to taste
Oil for deep frying
A bowl of water for shaping the vadas.
Method:
Soak your Urad dal overnight, this ensures enough water in the daal itself o you won't have to add any more water later. Blend it in a mixer until smooth paste forms. Add water 1tbsp at a time only when absolutely required. If you add too much water, you won't be able to shape your vadas well.
Once the batter is nicely ground, keep the mixie on for 2 more minutes to add in air into the batter. Add ginger, chilli and desiccated coconut and blend again.
Take the batter out into a bowl and whisk to add in more air. You may also add baking soda to increase air bubbles. Whisk the batter vigorously for at least 2 minutes. To check whether it's ready, take a small piece of the batter and drop it in water, if it floats, it's ready. If it sinks, keep whisking.
Add chopped onions, coriander leaves and curry leaves along with salt to the batter and mix well.
Keep Oil for deep frying on medium flame.
Now to make the wads, dip your hand into the water and take a small portion of the vada batter. Wet your thumb and make a hole in the centre, and quickly drop it into the hot oil. Be careful.
Fry the vadas till golden brown and crispy. Serve with nice coconut chutney or sambhar.