Medhu Vada with Coconut Chutney

• Soak urad dal for 4 to 5 hours

Nutrition values are AI-estimated based on ingredients.

• 1 glass urad dal
• 2 medium onions, finely chopped
• 4 green chillies, finely chopped
• 1 tsp chilli flakes
• ¼ tsp hing (asafoetida)
• ½ tsp crushed peppercorns
• Salt to taste
• Oil for deep frying
• A handful of curry leaves, roughly torn or chopped
• ½ coconut, grated
• 5 green chillies (for chutney)
• A little coconut water (for grinding chutney)

1. 1Wash and soak urad dal for 4 to 5 hours.
2. 2Drain the soaked urad dal well and grind it in a wet grinder to a very thick, smooth, and airy white batter using very little water.
3. 3Transfer the batter to a mixing bowl.
4. 4Add salt, hing powder, red chilli flakes, finely chopped green chillies, and finely chopped red onions to the batter.
5. 5Briefly crush black peppercorns using a mortar and pestle, then add to the batter.
6. 6Tear fresh curry leaves and add them to the batter.
7. 7Mix the batter and all added ingredients thoroughly by hand, gently and in one direction, until light and airy.
8. 8Heat refined oil in a deep kadai (pan) on a medium flame for deep frying.
9. 9Wet your hands, take a small portion of the batter, flatten it into a disc, create a small hole in the center, using a banana leaf for shaping, and gently slide into the hot oil.
10. 10Fry the vadas in batches on medium to high heat, turning them and ladling hot oil over them, until golden brown and crisp.
11. 11Remove the fried vadas from the oil using a slotted spoon and drain on tissue paper to remove excess oil.
12. 12For the chutney, grind grated coconut, 5 green chillies, salt to taste, and a little coconut water to a smooth consistency.
13. 13Serve hot, crispy medhu vadas with fresh coconut chutney.

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