Medu Vada With Coconut Chutney | Geeta's Heritage Cooking | Sanjeev Kapoor Khazana

MEDU VADA Ingredient MeduVada 1/2 cup split skinless black gram (dhulimoong dal) soaked for 6-8 hours. 5-6 curry leaves chopped 2 green chillies chopped Crushed black pepper to taste Salt to taste Oil for deep-fry Coconut Chutney ½ cup coconut scraped 2 tablespoon roasted chana dal( dalia ) 2 green chillies Pinch of asafoetida ½ teaspoon mustard seeds 5-6 curry leaves Method 1. Blend split skinless black gram into smooth and thick batter .Transfer in a bowl. 2. Add curry leavesgreen chillies crushed black pepper salt mix well and set aside. 3. Heat sufficient oil in a kadai. 4. Take a portion of the batter make a cavity in the center to shape into meduvada and drop in hot oil directly deep-fry till golden brown and crispy drain on absorbent paper. 5. For coconut chutney Combine together coconut daliaroasted chana dalgreen chillies asafoetidasalt little water and grind into smooth paste. 6. Heat oil in non-stick pan add mustard seeds asafoetida curry leaves. Let the mustard seeds splutter add into coconut mixture and mix well . 7. Serve medu vada with coconut chutney Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor #MeduVadaWithCoconutChutney