Medu Vada with Sambhar & Chutney new
Ingredients
- 2 cups soaked urad dal
- 2 tsp green chillies
- 3 tsp ginger
- 1 tsp curry leaves
- 2 tbsp coriander leaves
- Oil for frying
- 2 tbsp grated coconut
- Salt to taste
- 1 cup fresh coconut
- 2 tbsp channa dal daliya
- 1 tsp oil
- 1 tsp channa dal
- 1 tsp urad dal
- 1 tsp mustard seeds
- 4-5 curry leaves
- 1 dry red chilli
Preparations
![recipe.field_recipe_thumbnail[0].alt](https://api.ushacook.com/sites/default/files/2021-09/Medu%20Vada.jpg)
- Add overnight soaked urad dal in the mixer jar and grind to a smooth batter using the Usha Trienergy+ mixer grinder. Remove the batter in a bowl and add chopped green chillies, chopped ginger, chopped curry leaves, coriander leaves, grated coconut, salt and mix well. Prepare mendu wadas using wet hands and fry them in oil until they are golden brown and crispy
- For the chutney add fresh coconut, green chilli, ginger, channa dal daliya, coriander leaves, salt and water to the mixer jar. Use the Usha Trienery+ to grind the ingredients to make a chutney.
- For the tempering heat oil in a pan. Add channa dal, urad dal, mustard seeds, curry leaves and dry red chillies. Pour the hot tempering over the chutney and mix well.
Cooking tip
Do not overfry the medu vada as they will not be fluffy. Batter resting time should be outside the fridge for better fermentation.
