Ingredients Jump to Instructions ↓

  1. 200g Urad dal (soaked in cold water for at least 6 hours)

  2. 5- 6 tbsp self-raising flour

  3. 1 tbsp finely grated fresh coconut (or desiccated coconut reconstituted with milk)

  4. 100g finely chopped onions

  5. 1 tsp coarsely ground black pepper

  6. 1 tsp cumin powder

  7. 5 curry leaves, finely chopped

  8. 1 tbsp coriander, finely chopped

  9. 1 tsp minced ginger

  10. 11/2; tsp citric acid crystals (available in chemists and Indian grocers)

  11. 1 tsp bi-carbonate of soda

  12. 1 tsp salt

  13. 21/2; tsp sugar

  14. 1 tsp coriander seeds

  15. 2 dried red chillies

  16. 1 tbsp rice, uncooked

  17. 1 tbsp chickpea dal, uncooked

  18. 4-6 fenugreek seeds

  19. 1 tsp mustard seeds

  20. 11/2; tsp cumin seeds

  21. 2 cloves

  22. 5cm (2 in) quill of cinnamon

  23. 1 tbsp fresh/frozen coconut

  24. 1 tsp grated ginger

  25. 1/2; tsp minced garlic

  26. 10 - 12 curry leaves

  27. 240ml chopped tomatoes, fresh or tinned

  28. 1 tbsp oil

  29. 200g oily toover dal (split pigeon peas)

  30. 80g parboiled potatoes, diced

  31. 60g parboiled cauliflower, broken into small florets

  32. 50g parboiled broccoli, broken into small florets

  33. 70g frozen peas

  34. 2 tbsp tomato puree

  35. 50g chopped tomatoes - fresh or tinned

  36. 1 tsp concentrated tamarind paste (avaliable in Indian and Thai grocers)

  37. 100g onions, chopped finely

  38. 3-4 curry leaves

  39. 1/2; tsp cinnamon powder

  40. 1/2; tsp star anise powder

  41. 2 tsp salt

  42. 31/2; tbsp sugar

  43. 3 tbsp lemon juice

  44. 1 tbsp clarified butter or oil

  45. 15g chopped fresh coriander

  46. 5 large hot green chillies

  47. 1 tsp ginger

  48. 80g coriander, including stalks

  49. 100g desiccated coconut

  50. 100ml coconut milk

  51. 1 tbsp sunflower oil

  52. 40ml lemon juice

  53. 21/2; tsp salt

  54. 3 tbsp sugar

  55. 120g Greek yogurt

Instructions Jump to Ingredients ↑

  1. Medu Vada (South Indian Lentil Doughnuts)

  2. For the Doughnuts (Medu Vada):

  3. Drain the soaked Urad dal and grind/blend to a coarse paste, you may need to add around 10ml water to aid the process (refrain from adding any more water than necessary).

  4. Place the urad dal paste in a large bowl and add all the above ingredients except for the onions and the coriander. Beat the mixture for about 3-4 minutes and set aside. Fold in the onions and coriander.

  5. Heat enough oil to deep fry to 150C.

  6. Wet your hand in a bowl of cold water and take a ping-pong ball-sized piece of the medu vada mixture and roll it in your hand. Make a hole in the middle with your thumb to give it a doughnut shape. Try not to press the dough too much or they may come out flat.

  7. Gently release the doughnut shape into the hot oil, they will sink to the bottom and slowly rise up to the surface. Fry on medium heat for about 2-3 minutes just as if you were doughnuts, making sure they are thoroughly cooked in the middle. Carry on shaping and frying rest of the medu vadas.

  8. Drain on a kitchen paper when the medu vadas are golden and crispy all over. Serve hot with a steaming bowl of Sambhar (lentil soup) and Coriander Chutney (recipes follow).

  9. For the Lentil Soup (Sambhar):

  10. To make the paste, roast all of the dry ingredients in a saut pan for about 3-4 minutes or until they become aromatic. Grind and set aside.

  11. In the same saut pan, heat the oil and add all the other sambhar paste ingredients and stir-fry for about 3-4 minutes. Place in a blender along with the dry roasted masalas and blend together. You may need to add 10-20ml water to aid the blending process. Set this paste aside until needed.

  12. Pressure cook the toover dal in 500ml boiling water for around 15 minutes on a medium heat or until almost pureed. Allow to cool, the sieve the pureed dal into a bowl to remove any husks. Set aside.

  13. In a large pan heat the clarified butter/oil. Add the mustard seeds, wait for them to pop, and then add the cumin seeds and asafoetida. Throw in the curry leaves and chopped onions and fry until translucent.

  14. Add the tomato puree, tamarind concentrate, turmeric powder the sambhar paste, 100ml boiling water and cook for 3-4 minutes.

  15. Add the boiled toover dal with about 500ml boiling water and bring to boil again. Add the vegetables and simmer for 5-8 minutes taking care not to overcook them.

  16. Just before turning off the heat, add the cinnamon powder and star anise powder, lemon juice, salt and sugar. Stir through and cover. Garnish with chopped coriander immediately before serving with the doughnuts and chutney.

  17. Note: Remember to taste the sambhar before serving. It should be hot, sweet and sour. This soup can also be served with rice, dosas and idli.

  18. For the Coconut and Coriander Chutney:

  19. In a large bowl, soak the coconut in the coconut milk and set aside.

  20. Meanwhile, blend together all other ingredients except the yogurt using a food processor or pestle and mortar.

  21. Mix the blended ingredients with the soaked coconut and yogurt. Combine thoroughly and serve.


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