Waffled Medu Vada
- 1 cup dehusked whole urad beans
- Salt to taste. (~ 1 teaspoon)
- 1/2 teaspoon Choice of either finely minced green chiles OR teaspoon finely crushed black pepper
- Canola Oil for brushing
- 1 tablespoon finely grated ginger
- Rinse the Urad dal thoroughly and soak in plenty of water for 3 hours or preferably overnight. Grind to a smooth batter using water judiciously in a blender with the required amount of salt . Add the black pepper / minced green chiles and the minced ginger to the batter (which should be somewhat similar to whipped egg whites that are not stiff like that for meringue, no 'peaks' required!)
- Heat the waffle iron till its ready. Brush liberally with oil ( go ahead, slather it on, you're getting a deep fried crunchiness with much less). and pour about 2 oz (a coffee scoop amount) of batter on the plates. Close and allow to cook until the steam ceases to escape. Gently open the waffle iron & lift the waffles onto a serving plate.
- Serve Warm with chutneys, aioli, or other relishes of your choice.. rnSuggested pairings: http://www.food52.com/recipes/10460_sweet_sour_tamarind_saucernhttp://www.food52.com/recipes/12414_basic_cilantro_mint_chutneyrnhttp://www.food52.com/recipes/14014_cherry_tomato_rasam
urad beans, salt, either, canola oil, ginger
Taken from food52.com/recipes/15165-waffled-medu-vada (may not work)