Recipe of Speedy Medu Vada with Mango chutney

Hello everybody, it's John, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Favorite Medu Vada with Mango chutney. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Medu Vada with Mango chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Medu Vada with Mango chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Medu Vada with Mango chutney is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Medu Vada with Mango chutney estimated approx 20 minutes.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Medu Vada with Mango chutney using 16 ingredients and 6 steps. Here is how you cook it.

#momlove #goldenapron #risenshine Medu vada is a traditional dish from South Indian cuisine served with coconut chutney and Sambar now a popular morning breakfast in most of the Indian restaurants. Before making vadas, don’t forget to ready the recipe with detailed tips section to make them perfect.

Ingredients and spices that need to be Take to make Medu Vada with Mango chutney:

1. 1 cup Urad Dal (Split White lentils
2. 3/4 cup Moong Dal (Green grams)
3. 1/2 cup Shallots
4. 3-4 green chilies / birds eye chilli
5. 1 inch ginger
6. 1 sprig curry leave
7. 5– 6 pepper corns
8. 1 teaspoon cumin seeds (optional)
9. as needed Oil for deep frying
10. to taste Salt
11. Ingredients for Mango Chutney:
12. 1 full fresh coconut grated
13. – 7 birds eye chilli
14. 1 small raw mango
15. 2 sprig curry leaves
16. to taste Salt

Steps to make to make Medu Vada with Mango chutney

1. Wash 2 – 3 times in running water and soak the Urad Dal and Moong Dal for approximate 3 hours.
2. Drain excess water from the dal and transfer it in a grinder or blender to grind until the batter is fluffy. Add only few spoons of cold water to help in grinding to smooth fine paste. Do not add too much water while grinding, because it will not allow to hold the shape. Batter should be thick in consistency.
3. Transfer the batter into a bowl and beat it with your hand in circulation motion in one direction. This process is to incorporate air for the vadas to be light and fluffy. To check if the batter is fluffy, fill a small bowl with water and drop a small portion of batter into the water and if it floats on the surface it means that batter is fluffy enough.
4. Finely mince the onions, ginger, chilli, curry leaves and crush the pepper corns. Now add these ingredients to the batter along with salt to taste and mix well.
5. Heat oil in a deep frying pan. When the oil is medium hot, wet your palm with water. Take the desired quantity of batter on your palm and gently flatten it to form thick round shape and make a whole in the center of the batter with the help of your finger. Slide the vada into the hot oil. Repeat the process until the pan is filled with vada.
6. Procedure for Mango Chutney: The quantity of raw mango needs to be adjusted as per your taste buds. Combine all the ingredients and grind it in a mixer with few spoons of water and grind to smooth lump free paste.

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