MEDU VADA
INGREDIENTS
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
COCONUT CHUTNEY
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.
METHOD
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 fluffy...you 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
