Medu Vada is a traditional South Indian dish which can be eaten at breakfast or evening snacks with Tea or Coffee. Medu vada, (literally it means "soft vada") is a South Indian fritter. It is usually made in a doughnut shape, with a crispy exterior and soft interior. It served best with Cocunut Chutney and it is an another popular Southern Indian chutney-side-dish and condiment, a common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chilies, tamarind, and Curry Leaves.
INGREDIENTS
Medu Vada
Urad Dal - 2 cup (soaked)
Chopped Ginger – 2 inches
Salt - 1/2 tsp
Green Chili - 2 nos. (finely chopped)
Curry Leaves
Black Peppercorn – 1 tbsp / 15 gm
Water - about 1/4 cup
Oil For Deep Frying
Coconut Chutney
Chopped Coconut – 150 gms
Chopped Ginger – 1 inch
Salt – As per taste
Green Chilies - 2 nos
Tamarind – 1 inch
Curry Leaves – 1 tbsp / 15 gm
Roasted Chickpeas Split – 2 tbsp / 30 gm
Mustard Seeds – 1 tsp / 5 gm
Oil – 2 tbsp / 30 ml
METHOD
Medu Vada
Soak the Urad dal for 4 hrs
Strain the water and transfer the urad dal to a mixer jar.
Add the water gradually and grind it to a smooth and thick batter
Transfer the batter in a large bowl and beat it continuously for 5 mins to make the batter fluffy.
To Test it – Take 1 tsp and If the batter floats in the water – You have a Perfect Batter for Vada! Otherwise, beat it for another few minutes.
Now, In a mortar pestle, grind the Black peppercorn coarsely.
Now add salt, peppercorn, ginger, green chilies, curry leaves to the batter, and mixes well.
Make sure you wet your hands and not worry too much about the shape of the vadas.
Medium Heat some oil for deep frying, slowly drop the vadas into the hot oil and deep fry them till they are golden brown (Maintain medium flame while frying the vadas)
Serve the Medu vada hot
Coconut Chutney
In a blender, add Coconut, Ginger, Green Chilies, Tamarind, Roasted Chickpeas split, little water, Salt, and Grid it to a smooth paste.
For tempering, heat a pan and add oil and add Mustard Seeds, let it splutter
Pour the Tadka (Tempering) to our Coconut Chutney and mix well.
VOILA, Coconut Chutney is Ready!
Comments