Learn How To Make Crispy Medu Vada Recipe from The Bombay Chef - Varun Inamdar only on Rajshri Food. br Make this simple, quick and easy popular South Indian Recipe of Medu Vada and Coconut Chutney Recipe at your home and share with us your experiences in the comments section below. br br Ingredients:- br For Medu Vada:- br 1 cup Split Black Lentils (Urad Dal), washed and soaked in water for 8-10 hours br 1 tbsp. Green chillies, roughly chopped br 3-4 Peppercorns br 8-10 curry leaves, chopped br 2 tbsp. Coconut, chopped br 1 tsp. Ginger, chopped br ¼ tsp. Asafoetida br Salt to taste br Oil for deep-frying br br For Coconut Chutney:- br 1 cup fresh coconut, grated br 2 green chillies br 1 tsp. Cumin br 1 tsp. Sugar br 10 curry leaves br ½ tsp. Salt br 2 tbsp. Lemon juice br br For Tempering:- br 2 tbsp. Oil br 1 tsp. Mustard seeds br 10 curry leaves br 2 Red chillies br ¼ tsp. Asafoetida br 1 tsp. Split Black Lentils (Urad Dal) br br br br Method:- br Medu Vada:- br - Drain the water from Urad Dal and grind to a fine paste with a tablespoon of water and transfer to a bowl. br - To this paste, add fresh coconut, asafoetida, ginger, black peppercorns, curry leaves and salt to taste and mix well. Add a tablespoon of hot oil to this paste. br - In a kadhai heat oil, and fry the Vadas until golden brown. br br Coconut Chutney:- br - In a grinder add coconut, cumin seeds, green chillies, sugar, lemon juice, curry leaves, salt and water and grind to a coarse paste. br br Tempering:- br - In a tempering vessel heat oil and add urad dal, mustard seeds, dry red chillies,asafoetida and curry leaves. br - Pour this tempering on the chutney and mix well.