Medu Vada with Coconut Chutney

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

1. Blend split skinless black gram into smooth and thick batter .Transfer in a bowl.
2. Add curry leaves, green chillies crushed black pepper, salt, mix well and set aside.
3. Heat sufficient oil in a kadai.
4. 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.
5. For coconut chutney, combine together coconut, dalia, green chillies, ¼ teaspoon asafoetida, salt, little water and grind into smooth paste.
6. 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 .
7. Serve medu vada with coconut chutney.