Learn How To Make Crispy Medu Vada Recipe from The Bombay Chef - Varun Inamdar only on Rajshri Food. 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.Ingredients:-For Medu Vada:-1 cup Split Black Lentils (Urad Dal), washed and soaked in water for 8-10 hours1 tbsp. Green chillies, roughly chopped3-4 Peppercorns8-10 curry leaves, chopped2 tbsp. Coconut, chopped1 tsp. Ginger, chopped¼ tsp. AsafoetidaSalt to tasteOil for deep-fryingFor Coconut Chutney:-1 cup fresh coconut, grated2 green chillies1 tsp. Cumin1 tsp. Sugar10 curry leaves½ tsp. Salt2 tbsp. Lemon juiceFor Tempering:-2 tbsp. Oil1 tsp. Mustard seeds10 curry leaves2 Red chillies¼ tsp. Asafoetida1 tsp. Split Black Lentils (Urad Dal)Method:-Medu Vada:-- Drain the water from Urad Dal and grind to a fine paste with a tablespoon of water and transfer to a bowl.- 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.- In a kadhai heat oil, and fry the Vadas until golden brown.Coconut Chutney:- - In a grinder add coconut, cumin seeds, green chillies, sugar, lemon juice, curry leaves, salt and water and grind to a coarse paste.Tempering:-- In a tempering vessel heat oil and add urad dal, mustard seeds, dry red chillies,asafoetida and curry leaves.- Pour this tempering on the chutney and mix well. Medu Vada and Coconut Chutney are ready to eat! HAPPY COOKING!!!Host: Varun InamdarCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://www.youtube.com/user/rajshrifood?sub_confirmation=1For more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodVisit our Website for more Awesome Recipeshttp://rajshrifood.com/