Medhu Vada with Coconut Chutney

• Soak urad dal for 4 hours

Nutrition values are AI-estimated based on ingredients.

• 1 glass urad dal
• Salt to taste
• A pinch hing
• 1 tsp red chilli flakes
• 4 finely chopped green chillies
• About 1 medium finely chopped red onion
• About 1 tbsp crushed black peppercorns
• A handful torn curry leaves
• Refined oil for deep frying
• ½ grated coconut
• A few green chillies (for chutney)
• A small amount coconut water (for grinding chutney)

1. 1Add the soaked urad dal to a wet grinder and grind into a thick, fluffy white batter using very little water, without adding salt at this stage.
2. 2Transfer the urad dal batter to a large metal bowl.
3. 3Add salt, a pinch of hing, 1 tsp red chilli flakes, 4 finely chopped green chillies, about 1 medium finely chopped red onion, about 1 tbsp freshly crushed black peppercorns, and a handful of torn curry leaves to the batter.
4. 4Wet your hands and thoroughly mix all ingredients in one consistent direction until the batter is cohesive and airy.
5. 5Heat refined oil in an iron kadai or deep pan on the stove.
6. 6Wet a banana leaf, take a small portion of batter, flatten it, make a hole in the center, and carefully slide the shaped vada into the hot oil.
7. 7Fry several vadas on medium heat, flipping them with a slotted spoon until they puff up, turn golden-brown, and are crispy.
8. 8Remove the fried vadas from the oil and place them in a sieve to drain excess oil.
9. 9For the chutney, place a small kadai on the stove, add a tiny amount of oil, and quickly toss green chillies to remove their raw smell.
10. 10Add the tossed green chillies, fresh grated coconut, salt to taste, and a little coconut water to a mixer grinder jar.
11. 11Grind the mixture into a light green, slightly coarse paste.
12. 12Serve the hot, crispy Medhu Vadas with fresh coconut chutney.

These instructions are our analysis of the original video. Watch on YouTube →