Medhuwada

Medhuwada ( Udidwada):

Coming from the South Indian cuisine, medhuwada is one of the most demanding dish which I love to eat in hotels. Crispy from outside and spongy from inside is the secret outcome of the successful wadas. We Goans call them Udidwada. I love to call them medhuwada only.

Let me tell you medhuwada is the most oil consuming dish. However it happens only if you soak your urad dal for more then 3 hrs. If you soak urad dal for overnight then mind you, your vadas will turn very nice, spongy but will absorb maximum amount of oil. So the best way to prepare them preventing oil consumption is to soak urad dal just for 3 hrs maximum. Some soak for just 1 hr. But I prefer soaking for more 2 hrs as then we need to grind it without water. So if you soak it for less hour you may face difficulty grinding it without water. For the perfect medhuwada recipe you need to grind urad dal dry without water to have the perfect thick batter for you to easily shape them on your palms during frying.

The best medhuwadas are those which I love are the ones which have crunchy coconut sticks, karipatta leaves, ginger green chilli pieces embedded in it which gives you an awesome taste on your tooth with every bite!

Let me take you to my recipe.  

Ingredients and method:

Soak 2 tea cups of urad dal in water for 3 hrs. Before that you need to wash urad dal properly with water 3-4 times till you get clear water.

Grind it in mixer in batches without water to get smooth batter.

Add small chopped pieces of 3-5 green chillies, 10 karipatta leaves, 1 inch ginger, 15-20 small coconut sticks ( katli) as shown below.

Mix everything well. If you wish to make vadas immediately then add salt and mix well again. 

I prefer to keep the batter in refrigerator and add salt next day morning to make vadas for breakfast. So I kept my batter in refrigerator.

Next day morning added salt and mixed well. Since the batter is grinded without water mixing becomes a bit difficult so use 2 spoons for mixing the batter at your ease.

So meanwhile prepare your coconut chutney by grinding coconut, salt, sugar, tamarind, green chillies, ginger, few groundnuts, few karipatta leaves. Temper your chutney with mustard seeds and karipatta leaves. I have not mentioned here the quantities of each ingredient of chutney as it depends on each ones preference and quantity you prepare.

So once chutney is ready, heat oil in kadai for frying your medhuwadas. I don't add baking soda, but next time will add for more better fluffy vadas from inside. You can add a pinch of baking soda to batter and mix well.

Now take a bowl of cold water. Apply cold water to Palm of your left hand. Remove a portion of batter with your right hand and place it on your left hand Palm. Give round shape. Dip one of your finger in cold water and make a hole in centre of your vada. Now place the vada on finger part of your right hand and carefully drop them into oil for frying. Oil should be on low to medium flame. Make 3-4 vadas at a time. Fry on both sides till crisp and remove out.

Your crisp medhuwadas are ready !!

Serve with chutney and sambhar!!

I did not prepare sambhar this time, will try next time, till then enjoy this dish for breakfast or evening snack.

Note: You can store the left over batter in refrigerator and remove vadas when you wish!!

I had once added onions and cabbage in the batter and made cabbage onion medhuwadas, that time I hadn't learnt to shape the vadas, so had made plain round, the recipe of which is already shared on my blog, which you will find under the label- breakfast recipes!!

Happy cooking!!

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