Medu Vada
Delectably, crispy lentil fritters dipped in cool coconut chutney is an absolute treat to eat..
  • 1 cup Black gram/ Whole urad dal
  • 3 Green Chilies (finely chopped)
  • ½ inch Ginger
  • ½ small Onion (finely chopped)
  • Salt to taste
  • Water as required
  • Oil
  • 2 cups Grated coconut
  • 1½ cup Yogurt
  • ½ cup Cilantro
  • 3 Green Chillies
  • ½ tsp Cumin seeds
  • ½ tsp Mustard seeds
  • 5 Curry leaves
  • Salt to taste
  1. Rinse and soak the urad dal in enough water for 2 hours.
  2. Drain the water and blend to coarse paste using very little water (I used one tbsp)
  3. Add onions, green chilies and ginger. Leave the batter to ferment for 30 minutes in a warm place.
  4. Add salt and mix gently.
  5. Heat oil over medium heat
  6. Wet your fingers, take some batter and make a hole in the centre using your thumb.
  7. Drop the vadas gently into the hot oil and deep-fry on a medium flame till it turns golden brown. Drain on absorbent paper.
  8. Repeat with the remaining batter.
  9. Serve immediately with coconut chutney, and sambhar.
  1. In a grinder add coconut, cilantro, green chilies, garlic and yogurt. Grind to make a smooth paste. Do not add water. If required add yogurt. Remove the mixture in a bowl.
  2. In a small pan dry roast cumin seeds, mustard seeds and curry leaves.
  3. Add the tempering to the chutney. Add salt and mix well.
Recipe by Samosa Street at