Name: Medu Vada recipe by Jaya Rajesh at BetterButter
Prep time: 130 min
Cook time: 5 min
Total time: 135 min
Yield: 6
Ingredients: 1 cup skinned black gram washed and soaked for 1 hour; 1 Medium sized onion finely chopped; 2 Green chillies finely chopped; 1/2 tsp Black Pepper corns; 1 spring of curry leaves finely chopped; 2 tbsp of coriander leaves finely chopped; Salt to taste; Water for greasing hands; Oil for frying; For Chutney:; 3 tbsp grated coconut; 2 tbsp Coriander leaves finely chopped; 1 tbsp mint leaves finely chopped; 1 tbsp black skinned gram; 1 tbsp skinned pigeon pea; 2 dry red chillies; 1 small piece of tamarind; 2 tbsp oil for frying; Salt to taste; Little water for grinding; Curry leaves a few; 1/4 tsp mustard seeds

Ingredients Serving: 6

1 cup skinned black gram washed and soaked for 1 hour
1 Medium sized onion finely chopped
2 Green chillies finely chopped
1/2 tsp Black Pepper corns
1 spring of curry leaves finely chopped
2 tbsp of coriander leaves finely chopped
Salt to taste
Water for greasing hands
Oil for frying
For Chutney:
3 tbsp grated coconut
2 tbsp Coriander leaves finely chopped
1 tbsp mint leaves finely chopped
1 tbsp black skinned gram
1 tbsp skinned pigeon pea
2 dry red chillies
1 small piece of tamarind
2 tbsp oil for frying
Salt to taste
Little water for grinding
Curry leaves a few
1/4 tsp mustard seeds

Instructions

Grind the soaked skinned black gram into fine paste without adding any water, till nice and fluffy.
Add chopped onions, chilli, curry, coriander leaves and black pepper corns. Adjust seasoning by adding salt.
Now heat oil in heavy bottomed vessel. Grease your hands with water take lemon sized ball of batter in hand and make a dent in the middle and drop it carefully in the oil.
Fry in medium hot oil till golden brown and crispy.
For chutney:- For chutney I have sauted skinned black gram, skinned pigeon pea and red chilies till light brown in 1 tbsp of oil. Add a handful of coriander, mint leaves, grated coconut and tamarind. After cooling it grind into a fine paste.
Heat remaining oil and add mustard seeds and curry leaves and pour it over the chutney.

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