Ok let us travel back in time, when a little girl saw the vada for the first time and thought it to be the 'chakra' of Lord Vishnu and kept rotating it on her index finger.
For those who do not know about Indian Mythology, fret not I will elucidiate.
Now as per the Hindu mythology goes, there are three main Gods--
Lord Brahma- The Creator,
Lord Vishnu- The Preserver, and
Lord Shiva- The Destroyer.
Each God has his own symbolic refrence, like Brahma is associated with the lotus flower, Shiva with snakes entwined around his neck and Vishnu who carried his ever-rotating "sudarshana chakra" on the index finger of his right hand. This chakra is used to demolish demons and their empire, who wrong the humans living on Earth.
If I have to describe it...its like a thorny elleptical ring with a hollow in the centre; and which rotates on the index finger of Lord Vishnu. Imagine rotating a key chain with your index finger.
Ok fast forward to present times. The little girl is me, and till today every time I see a 'medhu vada' I have to beat this urge to pick it up and rotate it with my finger.
Then when my tete-a-tete with the famous(or infamous) American doughnut happened. I was immediately reminded of the medhu vada.
My husband is a big fan of all south-indian delicacies; but sadly this does not top the list of my favourite cuisines. At max I can have an utthapam that too with ketchup and only sambhar, no coconut chutney for me please.
I know all south-indian foodies out there would be cursing me as eating utthapam with ketchup is a crime. Please forgive me! I am all about spicy food with no trace of coconut in my savoury dishes...I love sweets made with coconut though.
(However that does not mean that you will not find dishes from this cuisine at my blog, I love my hub and will make it because he likes it and yes, I eat it too. I don't dislike it...just not a big fan.)
The region of southern India itself has a number of cuisines.Chettinand is one of the numerous style of cooking that southern India has.
Chettinad cuisine hails from the deep southern region of Tamil Nadu, India—it is one of the spiciest, oiliest and most aromatic in India.
Although the Chettiars are well known for their delicious vegetarian preparations, their repertoire of food items is famous and includes all manner of fish and fowl and meats, as well as delicate noodle-like dishes and carefully preserved sun-dried legumes and berries that the Chettiar ladies make into curries. Oil and spices are liberally used in cooking and most dishes have generous amounts of peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies, etc
I made this Medhu Vada, with a little variation, as I added bengal gram to the otherwise black gram lentil (skinless) recipe alongwith rice flour for added crispness.
1 cup bengal gram dal/chana dal,soaked overnight
1 tbsp black gram lentil (skinless)/urad dal,soaked overnight
2 tbsp rice flour
4-5 tbsp coriander/cilantro,finely chopped
2 tsp cumin seeds/jeera
1 tsp carom seeds/ajwain
1 tsp chilli powder
2 tbsp tamarind paste/imli
1/2 tsp root ginger powder/sonth
a pinch of baking soda
salt to taste
oil to deep/shallow fry
First, in a heavy duty blender, grind the soaked bengal gram and black gram lentil.
In a bowl, add this ground paste with the rest of the ingredients (except oil); to make a thick paste...almost like that of a cake batter.
Wet your hands. Take one tablespoon of this batter and place it on the (wet)palm of your other hand. Make a hollow in the center of this spoonful of batter, to make it look like a ring(doughnut). Drop it in hot oil and fry on medium heat.
Note:The oil should be hot, but not smoking.
I shallow fried mine,to make it healthier without compromising on taste.