Medu vadai
A savory donut that goes well with chutney and ven pongal or as a snack
Ingredients: - Split black gram: 1 cup, soak for 2 hours, drain and grind to a thick consistency. - Rock salt: to taste - Sesame oil: 2 cups for deep frying. - Black pepper: 1 teaspoon crushed - Curry leaves: few
Method:
Add salt, black pepper and curry leaves to the split gram batter and mix with a spoon. Heat oil in a deep frying pan. Make small donut shaped balls and put in the hot oil. The oil should not be too hot. The vadais should cook like one would fry french fries. The batter may be sticky and hard to make the shape. Some use water to dip the fingers before making the balls. I recommend simply using a spoon to scoop and not worry about the shape. The taste will be the same.
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HEAR ARE SOME TASTY AND SIMPLE PONGAL RECIPES THAT YOU CAN TRY IN YOUR OWN KITCHEN:
Vegetable Sambar for Pongal (link)
