Medu Vada With Tomato Chutney

Published On May 7, 2022
In Article
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Prep Time
310 minutes
Cook Time
10 minutes
Difficulty Level
Expert

Ingredients

FOR PREPARING TOMATO CHUTNEY :
Oil - 1 Tablespoon
Black gram / Urad dal - 1/4 Teaspoon
Bengal gram / Chana dal - 1/4 Teaspoon
Mustard seeds / Rai - 1/4 Teaspoon
Curry leaves / Curry patta - A few
Dry red chilli / Sukhi lal mirch - 1 to 2 Deseed and chopped
Onion / Pyaz - 1 Finely chopped
Garlic / Lahsun - 3 to 4 Cloves finely chopped
Tomato / Tamatar - 4 Deseed and finely chopped
Turmeric powder / Haldi powder - 1/4 Teaspoon
Red chilli powder / Lal mirchi powder - 1 Teaspoon
Salt - As per taste
Tamarind / Imli - 1 Small piece
Sambhar powder - 1 Teaspoon (optional)
Water - As required
FOR PREPARING MEDU VADA :
Black gram / Urad dal - 1 Cup
Water - As required
Asafoetida / Hing - A pinch
Black peppercorns / Kali mirch - 10 to 12
Curry leaves / Curry patta - A few roughly chopped
Green chilli / Hari mirch - 2 to 3 Finely chopped
Ginger / Adrakh - 1 Inch finely chopped
Salt - As per taste
Oil - For frying

Instructions

FOR PREPARING TOMATO CHUTNEY :
Soak tamarind in water for 10 to 15 minutes. Squeeze out its water. Then strain it. Keep it aside.
Heat oil in a pan. Add black gram, bengal gram, mustard seeds, curry leaves, dry red chilies, and onion. Mix well.
Saute it for 1 to 2 minutes on a high flame. Then add garlic. Mix well.
Add tomato and mix well. Then add turmeric powder, red chilli powder, salt, and tamarind water. Mix well for 1 minute.
Then add sambhar powder. Mix well and saute it for 5 to 6 minutes on medium flame.
Add little water. Cook it on low flame for 1 to 2 minutes and mash it using a spatula. Once done, take it out to a serving bowl.
FOR PREPARING MEDU VADA :
Wash and soak the urad dal for 4 to 5 hours. Then drain the water completely.
Take soaked urad dal in a grinding jar. Add little water. Add very less amount of water while grinding urad dal.
Grind it in pulses and prepare a thick consistency batter. Transfer it to a bowl.
Add asafoetida, black peppercorns, curry leaves, green chilli, ginger, and salt. Mix well.
Mix the batter well with a beater/whiskers for 1 to 2 minutes to produce air bubbles in the batter.
Put a drop of batter in the water, if the batter drop floats in the water, it indicates that the batter is well beaten.
TO PREPARE WITH HAND :
Heat oil for frying. Take a small portion of batter with wet hands and spread it. Then place it in the heated oil. Likewise, prepare all vadas.
Fry them from both sides on a medium flame for 2 to 3 minutes. Once they turn nice golden brown, take them out into a serving plate.
TO PREPARE USING MEDU VADA MAKER :
Fill the batter into the vada maker. Meanwhile, heat oil for frying.
Press the vada maker's top part over the oil and allow the batter to form its shape through the hole. As a ring of batter come out of the vada maker, release the press and allow the vada to drop into the oil. Likewise, prepare all vadas.
Fry them from both sides on a medium flame for 2 to 3 minutes. Once they turn nice golden brown, take them out into a serving plate.
'Medu Vada With Tomato Chutney' is ready to be served.