Medu vada is a very popular south Indian recipe . These are crispy from outside and soft inside Meduwada are superdelicious fluffy that goes well with coconut green chutney or just coconut chutney and hot sambar.
Firstly wash and soak dal for 4-5 hours or overnite.
Now grind the dal using very little water
Put the batter in a bowl and add onion coriander cumin seeds green chillies and salt and mix it well.
Heat oil in a kadhai
Take water in one bowl and apply some water on both your hands.
Now take some batter in your right hand give a round shape and make a hole in the centre with your thumb.
Once your oil is heated well put it on medium flame slid the meduvada in hot oil and deep fry both the sides.
Drain wadas on kitchen tissues to remove excess oil.
Serve with hot sambar and chutney.
Recipe for sambar
Boil tur dal along with 1 onion n potato cut into very small pieces.
Meanwhile in another pan heat oil add mustard seeds when they start spiltering add onion cut into lenghtwise and saute till pinkish.
Add green chillies curry leaves and stir well ..
Now add red chilli powder and mix well.
Add the tomato puree salt and cook on medium flame till oil seperates.
Add the boiled dal ..but before adding the dal. Just mix it well with the wooden dal ghotni so that onion and potato gets mashed and there are no lumps in dal..
Add the tamarind pulp and let it boil for 15_20 mins..
Finally at the last add sambhar masala stir well and off the flame.. Garnish with coriander.
Now take 1 tbsp of oil and 1 tsp of red chilli powder heat for few secs and drizzle over sambar.(optional)
For green chutney
1 big piece of coconut 1 onion 10-12 garlic pods 5-6 green chillies 1/4 cup coriander leaves 2 tsp salt 1 full lime(2tsp) 1/4 cup water
Firstly deskin the coconut and grate it or cut into very small pieces.
Now put all the ings in a mixer jar and grind to a smooth paste. Yummiiilious chutney is ready
You can give mustard seeds and curry leaves ka tadka as per your choice.
