MEDU VADA /URAD DAL VADA - A popular breakfast or any time dish that is easily made at home too.
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MEDU VADA /URAD DAL VADA
Ingredients
2 cups Urad dal (husked & split black gram), soaked overnight, उड़द की दाल
2-4 Green chillies, chopped, हरी मिर्च
2 tbsp Coriander leaves, chopped, धनिया पत्ती
1 tbsp Ginger, finely chopped, अदरक
1 sprig Curry leaves, chopped, करी पत्ता
¼ cup fresh Coconut pieces, chopped, नारियल
5-10 Black peppercorns, crushed, काली मिर्च
Salt to taste, नमक स्वादअनुसार
Oil for deep frying, तेल
some Water if needed to grind the batter, पानी
1 Banana leave, केला का पता
For Coconut Chutney
½ cup fresh Coconut, grated, नारियल
1 tbsp roasted Chana dal, भूने चने की दाल
2 Green chillies, हरी मिर्च
Salt to taste, नमक स्वादअनुसार
1 tsp Cumin seeds, जीरा
4-5 Curry leaves, करी पत्ता
½ inch Ginger, slice, अदरक
2-4 Ice cube, बर्फ के टुकड़े
Water as required, for grinding, पानी
For Tempering
1 ½ tbsp Coconut oil, नारियल तेल
½ tsp Mustard seeds, राई
2 dry Red chillies, सूखी लाल मिर्च
¼ tsp Asafoetida, हींग
1 sprig Curry leaves, करी पत्ता
For Serving
Sambar, सांभर
Coconut chutney, नारियल की चटनी
Medu Vada, मेडु वड़ा
Process
In a grinder, add soaked urad dal and grind it into a smooth batter, add little water while grinding.
Transfer this mixture into the parat.
Add chopped green chillies, coriander leaves, ginger, curry leaves and fresh coconut mix it well.
Add Crushed black peppercorns, salt to taste and mix everything well.
Take a bowl of water. Apply some water on both your hands.
Take some batter in your hand and make a round shape.
With your thumb make a hole in the center. You can also use banana leaves to give a medu vada shape.
Heat oil in a kadai on medium flame.
Once the oil is hot, slide the vada into the hot oil.
Once the vada is slightly golden turn over the other side. Fry the vada on medium flame so that it’s cooked from inside.
Remove it on a kitchen tissue.
Fry them again so that it turns evenly crisp and golden in color.
Drain them on a kitchen tissue to remove excess oil.
Serve medu vada with hot sambar and coconut chutney.
For Coconut Chutney
In a bowl, add grated fresh coconut, roasted chana dal, green chili, salt to taste, cumin seeds, curry leaves, ginger and ice cubes transfer them into a grinder jar and grind into a smooth paste. Add water if required.
Transfer it into a bowl, and keep it aside.
For Tempering
Heat coconut oil in a pan, add mustard seeds, dry red chili, asafoetida and curry leaves let it splutter well.
Transfer it into a bowl and mix well.
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