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Vada and Chutney Recipe

Ingredients for Vada: 2 cups of urad dal (split black lentils) 1 tablespoon of rice flour 1 teaspoon of salt 1 teaspoon of cumin seeds 1 teaspoon of grated ginger Oil for deep frying Ingredients for Chutney: 1 cup of fresh coconut, grated 2 green chilies, chopped 1 tablespoon of roasted chana dal 1 tablespoon of tamarind paste Salt to taste Water as needed For tempering: 1 teaspoon of oil, 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, 1 dried red chili, and a few curry leaves Instructions: For Vada: Soak the urad dal in water for 4-6 hours. Drain the dal and grind it to a smooth paste with a little water. Add rice flour, salt, cumin seeds, and grated ginger to the dal paste and mix well. Heat oil in a deep frying pan over medium heat. Take a small amount of the dal mixture and shape it into a ball. Flatten it slightly and make a small hole in the center. Carefully add the vadas to the hot oil and fry them until they are golden brown and crispy. Remove them from the oil and place
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Vada and Chutney Recipe



Ingredients for Vada:


2 cups of urad dal (split black lentils)

1 tablespoon of rice flour

1 teaspoon of salt

1 teaspoon of cumin seeds

1 teaspoon of grated ginger

Oil for deep frying


Ingredients for Chutney:


1 cup of fresh coconut, grated

2 green chilies, chopped

1 tablespoon of roasted chana dal

1 tablespoon of tamarind paste

Salt to taste

Water as needed

For tempering: 1 teaspoon of oil, 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, 1 dried red chili, and a few curry leaves


Instructions:


For Vada:


Soak the urad dal in water for 4-6 hours.

Drain the dal and grind it to a smooth paste with a little water.

Add rice flour, salt, cumin seeds, and grated ginger to the dal paste and mix well.

Heat oil in a deep frying pan over medium heat.

Take a small amount of the dal mixture and shape it into a ball. Flatten it slightly and make a small hole in the center.

Carefully add the vadas to the hot oil and fry them until they are golden brown and crispy.

Remove them from the oil and place them on paper towels to drain excess oil.


For Chutney:


In a blender, combine the grated coconut, chopped green chilies, roasted chana dal, tamarind paste, and salt.

Add water as needed and blend to a smooth chutney consistency.

Heat oil in a small pan and add mustard seeds, urad dal, dried red chili, and curry leaves. Let them splutter.

Pour the tempering over the chutney and mix well.

Serve the vadas hot with the chutney on the side. Enjoy your delicious vada and chutney!

 

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