A simple, gently spiced moong dal vada formed as medu vada and deep fried. Perfect for rainy day cravings!

MOONG MEDU WADA

Ingredients

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

Technique.

1. Put the soaked whole green gram in a mixer jar. Add 1/4 cup water and blend to a fine paste. Include 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. Include coconut and blend well.
3. Heat enough oil in a kadai.
4. Dip your fingers in some water, take a part of the mixture, flatten it and make a hole in the centre using your thumb. This is a medu wada.
5. Carefully slide in a few medu wadas at a time into the hot oil. Deep fry till golden brown and crisp. Drain pipes on an absorbent paper.
6. Arrange on a serving plate. Serve hot with coconut chutney.

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