250 grams urad dal (white lentil)
4 green chilies (hari mirch)

chopped coriander leaves (hara dhania)
1 tsp. cumin seeds(jeera)
1/4 tsp. asafoetida (hing)
salt to taste


For chutney i have taken half cup fresh coconut grated 3 green chilies handful of coriander leaves very small piece of tamarind and salt add water grind everything together into a fine paste 
Coconut chutney is ready.


Soak urad dal for 4 hours and grind to a very coarse and thick paste adding very little water

If you add more water the batter will become thin and runny and it will be difficult to shape it like a medu vada with a hole in that case you can make round vadas without hole
Let the batter ferment for next 4 to 5 hours for better results
If you don’t want to keep the batter for so long then beat the paste with a spoon or hand very well....that way the vada mixture will become light and can test that by dropping a small mixture into a cup full of water ...the mixture should float on the top it means batter is ready for making wadas...
Then add chopped green chilies, chopped coriander leaves, asafoetida salt and cumin seeds mix well
Wet hands scoop out a ball of the mixture with fingers make a hole in the centre with thumb and drop or slide the vadas in hot oil and then cook over medium flame...make 4 to 5 vadas at a time (remember to wet your hands every time you drop the vada in hot oil)

Serve with coconut chutney tomato sauce pudina chutney sambar
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