Yields: 4 Serving
Prep Time: 20 mins
Cook Time: 15 Mins
Total Time: 35 Mins
Split skinless black gram (dhuli urad dal) flour 3 cups
Green chillies 6-8
Curry leaves 12-15
Black peppercorns coarsely crushed 3/4 teaspoon
Asafoetida 3/4 teaspoon
Salt 3 teaspoon
Dry coconut chopped 1/2 cup
Oil for deep-frying
Step 1.Spread green chillies on a microwave safe plate and microwave on high for 5 minutes. Similarly, spread curry leaves on a microwave safe plate and microwave on high for 2-3 minutes.
Step 2.Take split skinless black gram flour in a large bowl, add black peppercorns, asafoetida, salt, dry coconut pieces, microwaved green chillies and curry leaves. Mix well and transfer into an air-tight container. Use up to 15 days.
Step 3.To make medu vada, take 1 cup premix and add ½ cup hot water and mix well. Add ⅛ cup hot water and continue to mix for 2 minutes. Set aside for 5-10 minutes.
Step 4.Heat sufficient oil in a kadai.
Step 5.Dip your fingers in water, take a portion of the mixture and shape into a ball, gently flatten and make a hole in the center and slide into the hot oil. Deep fry till golden brown and crisp. Drain on an absorbent paper.
Step 6.Serve hot with coconut chutney.