Directions
Ingredients
For Batter
- Urad Dal (skinless) – 1cup
- Water – ¼ cup
- Green chilies chopped – 1tsp
- Ginger chopped – 1tbsp
- Peppercorns – 10nos
- Salt – to taste
- Curry leaf chopped – handful
- Water
Inji Chutney
- Oil – 2tbsp
- Urad sal (skinless) – 1tbsp
- Dry red chillies – 15nos
- Ginger (roughly cut) – ¾ cup
- Tamarind (seedless) – a small ball
- Salt – to taste
- Jaggery – 1 tbsp
For Tempering
- Oil – 2tbsp
- Mustard seeds – 1 tsp
Steps
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1
Done
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For Medu VadaBegin by washing the urad dal well by submerging it in water; and strain. Soak the washed dal in fresh water for 5-6 hours. After the time is up, strain the dal and transfer into a blender. Blend to a fine paste with a little water. Then, refrigerate for about 30 min. |
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2
Done
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Once the tie is up, take out the batter and add in chopped green chillies and ginger along with crushed peppercorns, salt and chopped curry leaf. Stir until evenly mixed. |
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3
Done
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Use wet hands to transfer the batter on a well oiled banana leaf, and shape into the characteristic ‘doughnut’ shape of vada. |
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4
Done
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Transfer back to your damp hand and into medium hot oil. Fry till golden brown and cooked through the center. Remove from oil and drain for a while before serving hot. |
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5
Done
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For Ginger ChutneyBegin by heating the oil in a pan over medium heat. Add in the urad dal and dry red chilli. Fry the dal to a light brown colour. Once the colour is achieved, transfer to another container. |
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6
Done
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In the same pan, used to cook the dal, heat some oil over medium flame and add in the ginger and cook for about 5min, Remove from heat add to the container containing the dal. Leave them to cool. |
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7
Done
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Once cool, put in a wet grinder along with a little nob of jiggery and imli. Add seasoning and water and grind to a smooth consistency. |
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8
Done
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In a tadka pan heat some oil. Once the oil is hot, add in the mustard seeds, wait for them to splutter and add in the curry leaves. Add this tadka over the chutney. |
