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Medu Vada with Coconut Chutney

One of the most popular South Indian snack which is much enjoyed elsewhere too This is a Sanjeev Kapoor exclusive recipe.

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Medu Vada with Coconut Chutney

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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 list for Medu Vada with Coconut Chutney

  • 1 cup Split skinless black gram (dhuli urad dal) soaked for 6-8 hours and drained
  • 5-6 Curry leaves chopped
  • 2 Green chillies chopped
  • to taste Black peppercorns crushed
  • to taste Salt
  • to deep fry Oil
  • Coconut chutney
  • 1 cup Fresh coconut scraped
  • 2 tablespoons Roasted chana dal (daalia)
  • 2 Green chillies
  • 15-16 Curry leaves
  • 1/2 teaspoon Asafoetida
  • to taste Salt
  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard seeds

Method

  1. Heat sufficient oil in a kadai.
  2. Grind split skinless black gram into smooth and thick batter without adding water. Transfer the batter into a bowl.
  3. Add curry leaves, green chillies, crushed black pepper and salt and mix well.
  4. Take a portion of the batter in your hand, make a cavity in the center to shape into medu vada and slide into hot oil. Deep-fry till golden brown and crisp and drain on absorbent paper.
  5. To make coconut chutney, put coconut, daalia, green chillies, 8-10 curry leaves, ¼ tsp asafoetida, salt and little water in a grinder jar and grind into smooth paste. Transfer into a bowl.
  6. Heat oil in non-stick pan, add mustard seeds and let them splutter. Add remaining asafoetida and remaining curry leaves and saute for ½ minute. Add this tempering to the coconut mixture and mix well. Transfer into a serving bowl.
  7. Arrange the medu vada on a serving platter and serve with coconut chutney.
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