Friday, April 4, 2008
Leftover Magic - Moong daal 1 (Moong Daal masala wada)
Have you ever wondered... "what to do with this extra Pesarattu batter?" Well, I came around that situation yesterday.I made pesarattu on this weekend and as u all pesarattu fans know how heavy it is. It had it for 2 days at lunch...in a row.It difficult to eat more than two... atleast thats how it was with both of us. After all the pesarattu I just slid it inside my fridge and cooly forgot about the batter.Now, yday when i got the batter out of the fridge... i heard my husband cry...saying "not pesarattu again".... hmmm kids and their demands..( my hubby R is no ess than a kid when it comes to fussing).. so i slid it in again and began my mind machine thinking what should I do with this batter.
I had seen that in india when there was very little adai or dosai batter left in the fridge my mom used to make wada or kuzhi panizharam.... with it. So then, I decided I will try the same thing with this pesarattu batter, and it came out very good and tasty. So any of you u have that leftover batter in the fridge...get up and start working. You may also make this wada fresh. All u need to do is soak moong dal for overnight and grind it in a mixer adding salt, few green chillies, jeera and ginger.Your pesarattu batter is ready.
For making this you will need : Iam giving mesurements for 2 cups pesarattu batter.
Pesarattu left over batter - 2 cups
Onions - 1
Gram flour (besan) - 1cup (if the batter is too loose... if its thick just add 1/2 cup.)
Cornflour - 1 tbsp
salt to taste
Ginger - 1" piece finely chopped
Red chilli powder - 1tsp (optional) - I added this to my batter was too bland.
Oil for frying
Add all the above ingredients except the oil into the batter and mix well. Heat the oil in a big kadhai. Take a big table spoon and drop a sponful of batter in the hot oil. Keep the flame in medium and cook the wadas.This will take some time.Let the wadas cook properly. Keep turning in between. Once the wads are golden in colour remove from the oil on a paper napkin. See that u take it out on a paper napkin as u dont want the wads to be full of oil. The paper napkins will take all the excess oil from the wada.
Now your moong dal masala wada is ready to be served.
Serve it hot with tomato ketchup or mint chutney... Enjoy!