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| Main ingredients | Whole green gram (sabut moong), Ginger, Curry leaves, Green chillies, Black pepper powder, Rice flour, Fresh coconut, Oil |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 6-8 hours |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
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
- 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.
- Add coconut and mix well.
- 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.
- 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.
- Arrange the wadas on a serving plate. Serve hot with coconut chutney.
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