I’ve always loved this south Indian breakfast snack, Medu Vada. The earthy lentil donuts swim in a yoghurt sauce that’s somewhere between savoury and sweet. Usually deep-fried, they are sometimes baked which led me to try cooking them in an electric donut maker. It worked!
For the batter soak 1 cup of split urad dhal (black gram) in plenty of water for 5 hours or overnight. Drain and grind in a food processor adding 2 chopped green chillies, a pinch of asafoetida, grated fresh ginger to taste and a little water as needed. When the batter is a fine consistency stir in 9 teaspoons of rice flour, 1 teaspoon of baking powder, ½ of a teaspoon of baking soda, 3 tablespoons of oil and salt to taste. If you don’t have an electric donut maker, you can either deep-fry them or bake in the oven in donut moulds or shaped by hand. When cooked they should be golden brown and cooked through. For the yoghurt sauce heat a little oil in a frypan and temper ½ a teaspoon of black mustard seeds and 2 dried red chillies then set aside. In a blender, combine ¼ of a cup of plain yoghurt, ½ a cup of dessicated coconut, a few curry leaves and a pinch of asafoetida. Blend this mixture then stir it into ¾ of a cup more of yoghurt along with the mustard seeds, chillies and salt to taste. Grate in some fresh ginger and add some water to bring the sauce to a good consistency. To prevent all of the sauce from being absorbed into the donuts, dunk each one into hot water then pour the sauce over and chill. Serve garnished with curry leaves.
*adapted from this recipe
michelle picker cooks 