Medu Vada with Mango chutney

Name: Medu Vada with Mango chutney
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Urad Dal (Split White lentils; 3/4 cup Moong Dal (Green grams); 1/2 cup Shallots; 3-4 green chilies / birds eye chilli; 1 inch ginger; 1 sprig curry leave; 5– 6 pepper corns; 1 teaspoon cumin seeds (optional); as needed Oil for deep frying; to taste Salt; 1 full fresh coconut grated; – 7 birds eye chilli; 1 small raw mango; 2 sprig curry leaves; to taste Salt

Inish Issac @InishKitchen

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Medu vada is a traditional dish from South Indian cuisine served with coconut chutney and Sambar now a popular morning breakfast in most of the Indian restaurants. Before making vadas, don’t forget to ready the recipe with detailed tips section to make them perfect.

Inish Issac @InishKitchen

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Ingredients

20 minutes

4 servings

1 cupUrad Dal (Split White lentils
3/4 cupMoong Dal (Green grams)
1/2 cupShallots
3-4green chilies / birds eye chilli
1 inchginger
1 sprigcurry leave
5– 6 pepper corns
1 teaspooncumin seeds (optional)
as neededOil for deep frying
to tasteSalt
Ingredients for Mango Chutney:
1 full fresh coconut grated
– 7 birds eye chilli
1 small raw mango
2 sprigcurry leaves
to tasteSalt

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Steps

20 minutes

1

Wash 2 – 3 times in running water and soak the Urad Dal and Moong Dal for approximate 3 hours.
2

Drain excess water from the dal and transfer it in a grinder or blender to grind until the batter is fluffy. Add only few spoons of cold water to help in grinding to smooth fine paste. Do not add too much water while grinding, because it will not allow to hold the shape. Batter should be thick in consistency.
3

Transfer the batter into a bowl and beat it with your hand in circulation motion in one direction. This process is to incorporate air for the vadas to be light and fluffy.
To check if the batter is fluffy, fill a small bowl with water and drop a small portion of batter into the water and if it floats on the surface it means that batter is fluffy enough.
4

Finely mince the onions, ginger, chilli, curry leaves and crush the pepper corns. Now add these ingredients to the batter along with salt to taste and mix well.
5

Heat oil in a deep frying pan. When the oil is medium hot, wet your palm with water. Take the desired quantity of batter on your palm and gently flatten it to form thick round shape and make a whole in the center of the batter with the help of your finger. Slide the vada into the hot oil. Repeat the process until the pan is filled with vada.
6

Procedure for Mango Chutney: The quantity of raw mango needs to be adjusted as per your taste buds. Combine all the ingredients and grind it in a mixer with few spoons of water and grind to smooth lump free paste.