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Main Ingredients | Split skinless black gram (dhuli urad dal), Curry leaves |
Cuisine | South Indian |
Course | Snacks and Starters |
Prep Time | 7-8 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
Medu vada
- ½ cup split skinless black gram (dhuli moong dal), soaked for 6-8 hours.
- 5-6 curry leaves, chopped
- 2 green chillies, chopped
- Crushed black pepper to taste
- Salt to taste
- Oil for deep frying
Coconut chutney - ½ cup coconut, scraped
- 2 tablespoons roasted chana dal ( dalia )
- 2 green chillies
- 8-10 curry leaves
- ½ teaspoon asafoetida
- Salt to taste
- 1 tablespoon oil
- ½ teaspoon mustard seeds
Method
- Blend split skinless black gram into smooth and thick batter .Transfer in a bowl.
- Add curry leaves, green chillies crushed black pepper, salt, mix well and set aside.
- Heat sufficient oil in a kadai.
- Take a portion of the batter, make a cavity in the center to shape into medu vada and drop in hot oil directly, deep-fry till golden brown and crisp. Drain on absorbent paper.
- For coconut chutney, combine together coconut, dalia, green chillies, ¼ teaspoon asafoetida, salt, little water and grind into smooth paste.
- Heat 1 tablespoon oil in non-stick pan, add mustard seeds, remaining asafoetida, and remaining curry leaves. Let the mustard seeds splutter, add into coconut mixture and mix well .
- Serve medu vada with coconut chutney.
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