Perfect Medhu Vadai Coconut Chutney Restaurant Style recipe Beginners recipe.

 Coconut Chutney Medhu Vadai -Coconut 
 Recipe.

One of the most renowned South Indian breakfast and snacks is the Medhu Vadai, or the Ulundu Vadai. It is crispy and served on the outside, soft and fluffy on the inside and normally accompanied by coconut chutney or sambar. It may seem easy but perfect medhu vadai needs the correct technique particularly in batter grinding and shaping the vadai. This step-by-step recipe will give you all the instructions to soak the dal to frying a golden crispy vada, and a tasty recipe of coconut chutney.

⭐ Ingredients for Medhu Vadai

Main Ingredients

1 cup whole urad dal

2 green chilies

1-inch piece of ginger

A few curry leaves

1 teaspoon black pepper (added in optional)

½ teaspoon cumin seeds

Salt to taste

And very little water (to grind in).

Oil for deep frying

Optional Add-ons

2 tablespoons, chopped onions, fine.

Leaves of coriander A few.

A pinch of asafoetida (hing)

⭐ How to Prepare the Batter

The most important step is to make medhu vadai batter. The bubbly nature of the batter will make or break your vadas to be crispy or oily.

1. Soak the Urad Dal

Sow the urad dal 2-3 times in order to get off the starch and dust.

Soak it for 1 hour only.

It should not be soaked too long since excessively soaked dal takes in a lot of oil during frying.

2. Blanche To A Fine, Fluffy Batter.

Gratefully empty the water then grind.

Wet dal needs to be ground in a grinder or a mixer, sprinkling of water in bits.

The batter should not be loose and watery but thick, light and fluffy.

An easy experiment: Place a small piece of batter in water. When it floats then the batter is perfect.

3. Add Seasonings

Transfer the batter to a bowl.

Add chopped green chilies, ginger, curry leaves, pepper, cumin and salt.

In case of the addition of onions or coriander leaves, combine them.

Do not put excessive water at this point; it is preferable that the batter is thick.

⭐ How to Shape Medhu Vadai

The process of making the vadas can be difficult initially, but it becomes less demanding with time. These are two good techniques.

In this technique, the hand penetrates through the gills, reaching a spot that extracts the eggs and the entire larva.<|human|>Method 1: Traditional Hand Method In this one, the hand enters through the gills, and a spot that harvests the eggs and the whole larva.

1. Wet your hands with water.

2. You should take a small piece of batter and stick it on your palm.

3. Flatten it gently.

4. Stick a hole on the center using your finger.

5. Slide the vadai into hot oil.

This technique produces true hotel-style vadas with a hole in the middle.

The 2 nd Method: Spoon Method (Easy to Learn)

1. Take batter using a spoon.

2. Fall right into oil without breaking it.

These become ball-shaped vadas yet they have the same taste.

Easy to use or when you are in a hurry.

⭐ How to Fry Medhu Vadai

Warm a lot of oil in a deep frying pan.

The oil should be medium hot neither too hot nor too low.

When the oil is excessive, the exterior will be browned within a short time whereas the interior will be raw.

Add 4500-5000 vadas in drops into the oil.

Fry on medium flame.

Turn them frequently in order to have a uniform frying.

When they become golden brown and crispy take them out and dry them on paper towels.

Perfect medhu vadai are supposedly crisp on the outer part and tender on the inner side.

Stars Ingredients in Coconut Chutney.

Main Ingredients

1 cup freshly grated coconut

2 Tbs roasted gram dal (pottukadalai)

2 green chilies

Small piece of ginger

Salt to taste

Water as needed

For Tempering

1 teaspoon oil

½ teaspoon mustard seeds

½ teaspoon urad dal

A few curry leaves

1 dry red chili

⭐ How to Make Coconut Chutney

1. Grind the Chutney

Put coconut, roasted gram dal, green chiliies, ginger and salt in a mixer jar.

Add water in a little bit until smooth.

Tilter consistency Adds more water too thin, not too watery.

2. Prepare the Tempering

Heat oil in a small pan.

Add mustard seeds.

After spluttering, put in urad dal, curry leaves and dry red chili.

Pour in this tempering over the chutney.

Your new coconut chutney is on the service.

⭐ Serving Suggestions

Medhu Vadai is very well matched with:

Coconut chutney

Sambar

Tomato chutney

Kara Chutney

You can serve it for:

Breakfast

Snacks

Festival meals

Special gatherings

When you allow the vadai to marinate in hot sambar a few minutes, you get the tasty Sambar Vadai which is so popular in restaurants.

⭐ Tips for Perfect Medhu Vadai

1. Whole White Urad Dal is the best to use.

2. The maximum time taken to soak the dal is 1 to 1.5 hours.

3. Do not put too much water during grinding.

4. Thick batter should always be used.

5. Wet your hands so that you can shape the vadas easily.

6. Salt is to be added when the batter is ground.

7. Cook only on medium flame to cook evenly.

8. Blend the batter without mixing up the grinder or mixer.

9. Ensure that the temperature of oil remains the same during frying.

These tips will ensure that you have restaurant-style crispy vadas.

⭐ Conclusion

Coconut Chutney and Medhu Vadai is one of the most consoling and traditional South Indian combinations. It is easy to make crispy and fluffy vadas at home with the right technique and regardless of whether you are making breakfast, a tea-time snack, or a special meal course, this is one of the recipes that will be enjoyed by the whole family.

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