Wash and soak uraddal for 6 hours. Grind coarse in mixer grinder. Keep aside for fermentation for 4 hours.

Tomake medu vada, add all ingredients in grounded uraddal batter that are mentioned above in the medu vada section. Mix well. Take a kadai, add oil, heat it, make medu vada with wet palm, and deep fry in oil on medium flame of gas. Fry until turns golden brown and crispy. Ready to serve.

To make coconut chutney, take a jar add, futana dal, jeera, fresh coconut, ginger, chilli, garlic, curd, coriander, salt, and water as required. Grind chutney. Transfer in a bowl. Take a tadka pan, add oil, uraddal, mustard seeds, curry leaves, and dry red chilli. Pour tempering in chutney. Mix well. Ready to serve.

For sambar, wash and cook toordal and chanadal mix in pressure cooker. When cools completely, blend it. Take a pan add dal. Add water as required, all veggies, green chillies, and ginger that are mentioned in the sambar ingredients section. Add salt, red chilli powder, turmeric powder, sambar masala, tamarind pulp, and jaggery.