Medu Vada & 2 Chutneys I 3 Tips for Round, Crisp No Soak Medu Vada I मेदु वड़ा I Pankaj Bhadouria

Sharing today an amazing recipe of Medu Vada with 2 Chutneys Coconut Chutney & Onion Tomato Chutney. The USP of this Medu Vada recipe is that you need not soak the dal for hours to make the Medu Vada. You will learn to make the Medu Vada with freshly made Urad dal powder.
Also sharing 3 Tips to make the perfect round Medu vada which shall be crisp on the outside but soft inside.
There are also 2 Chutneys to complement the Medu Vada that shall make it a complete experience!


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Recipe :
Medu Vada
Preparation Time: 20 minutes + 20 minutes soaking time
Cooking Time: 15 minutes
Serves: 34

Ingredients:
1 cup urad dal
7 to 8 curry leaves
2 green chilies, finely chopped
2 tbsp rice flour
1 tsp finely chopped ginger
½ teaspoon salt
oil for deep frying

Method:
Grind the dal to make a fine powder. Add the rice flour and sufficient water and make a thick batter of dropping consistency. Set the batter aside for 20 minutes.
Add the chilies, ginger and salt. Mix well. Beat the mixture for 34 minutes till light and fluffy.
Use a bowl covered with a wet cloth to make the vadas as hown in the video.
In a kadai (heat oil for deep frying. Keep the heat to medium.
Once the oil becomes hot, slid the vada gently and carefully into the hot oil.
Don't overcrowd the kadai or pan with the vada.
Once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry.
Fry them till crisp and golden. The oil should be not very hot, but medium hot. You want the vadas to be cooked from inside
Fry all the medu vada this way till they become evenly browned and crisp.
Drain them on kitchen tissue to remove excess oil.

Onion Tomato Chutney
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 34
Ingredients:
½ cup chopped onions
2 large tomatoes, chopped
1 tbsp oil
1 tsp mustard seeds
1 tbsp chana dal
1 tsp urad dal
34 dry red chilies
Salt to taste
For the tadka:
1 tbsp oil
1 tsp chana dal
1 tsp urad dal
23 red chilies
78 curry leaves
1 tsp mustard seeds
Method:
Heat the oil in a pan. add the dals and sauté till lightly golden add in the mustard seeds and the red chilies and sauté till fragrant.
Add the chopped onions and sauté till translucent. Add the tomatoes, salt to taste and sauté till the tomatoes are softened.
Remove from heat, cool and grind to a smooth paste with a little water.
Heat the oil for the tadka. Add in the remaining ingredients and allow to splutter. Pour over the prepared chutney.

Coconut Chutney
Preparation Time: 20 minutes
Serves: 34
Ingredients:
1 cup chopped fresh coconut
2 tbsp roasted chana
2 green chilies
1 tbsp oil
1 tsp chana dal
1 tsp urad dal
23 red chilies
78 curry leaves
1 tsp mustard seeds
Method:
Grind the coconut with the chana, chilies, salt to taste and a little water.
Heat the oil for the tadka. Add in the remaining ingredients and allow to splutter. Pour over the prepared chutney.

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