Medu Vada & Coconut Chutney
Pure Veg📍South India🍽️Breakfast & Snacks⏱️25 mins⚡Medium👥Serves 4Breakfast
Ingredients for Medu Vada & Coconut Chutney
Complete culinary measure (8 items) · Scale servings or deselect pantry items in the cart panel
1
Whole White Urad Dal (Soaked)
2 cups (400 g)
2
Fresh Grated Coconut
1 cup
3
Green Chilies & Ginger
2 tbsp minced
4
Black Peppercorns & Curry Leaves
1 tsp + 2 sprigs
5
Cumin Seeds & Hing
1 tsp + 1/4 tsp
6
Roasted Chana Dal (For chutney)
2 tbsp
7
Oil for deep frying
500 ml
8
Salt
1 tsp
Soak whole white urad dal for 4 hours. Drain completely and grind with minimal water into a thick, fluffy, aerated batter (floats in water).
Step-by-Step Instructions
1
Soak whole white urad dal for 4 hours. Drain completely and grind with minimal water into a thick, fluffy, aerated batter (floats in water).
2
Add crushed peppercorns, cumin seeds, minced green chilies, ginger, curry leaves, and salt; aerate with hands for 2 minutes.
3
Wet palms, take a lemon-sized ball of batter, flatten, pierce a hole in the center to shape a doughnut.
4
Slide gently into medium-hot oil. Deep fry on medium flame until golden brown and super crispy outside while soft inside.
5
For chutney: grind freshly grated coconut, roasted chana dal (dalia), green chilies, and ginger into a smooth chutney.
6
Temper chutney with mustard seeds, curry leaves, and hing in coconut oil; serve alongside hot crisp medu vadas.
Video Tutorial
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Servings
4
Ingredients
8/8
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Whole White Urad Dal (Soaked)
2 cups (400 g)
Fresh Grated Coconut
1 cup
Green Chilies & Ginger
2 tbsp minced
Black Peppercorns & Curry Leaves
1 tsp + 2 sprigs
Cumin Seeds & Hing
1 tsp + 1/4 tsp
Roasted Chana Dal (For chutney)
2 tbsp
Oil for deep frying
500 ml
Salt
1 tsp
·
8 items · estimated total~₹446
Servings
4
8/8 items selected
~₹446