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Photo of Methi medu vada with coconut chutney by Kanwaljeet Chhabra at BetterButter

Methi medu vada with coconut chutney

Kanwaljeet Chhabra
15 minutes
Prep Time
15 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Methi medu vada with coconut chutney RECIPE

Medu vada is very traditional breakfast from south india . As winter is going on so i have added methi leaves into this give it a new taste .

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Frying
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 4

  1. For methi medu vada - 1 cup split urad dal
  2. A small piece of ginger
  3. 3-4 green chillies
  4. 1 cup fresh methi/fenugreek leaves finely chopped
  5. salt as per taste
  6. 1 tsp red chilli powder
  7. For coconut chutney - half cup fresh coconut pieces
  8. Half cup coriander leaves
  9. 1 green chilli
  10. 1 garlic pod
  11. Roasted peanut 1/4 cup
  12. salt as per taste
  13. 1 tsp mustard seeds
  14. 3-4 curry leaves
  15. oil for cooking and frying


  1. First for medu vada -soak urad dal for about 3-4 hours . Wash and drain all the water .
  2. Now in a mixer; grind urad dal along with ginger and green chillies by adding little water . Make a fine paste .
  3. Beat this paste with hands or hand beater . So batter will get fluffy .
  4. Now add finely chopped methi / fenugreek leaves, red chilli powder and salt as per taste to the dal batter . Mix all ingredients well .
  5. In a kadai or pan add oil for frying . Let it get medium hot .
  6. Now apply water on your palm , put small portion of dal batter and make a hole . Put this into hot oil . Repeat this process with remaining batter .
  7. Fry these vada until they becomes golden brown in color. Crispy methi medu vadas are ready .
  8. Now for chutney - in a grinder add coconut pieces , coriander leaves , garlic clove , roasted peanut and green chillies . Add salt as per taste . Grind this chutney by using little water . Transfer into a bowl .
  9. Now for chutney tempering, in a pan take 1 tsp oil ;Add mustard seeds and curry leaves when seeds starts crackle pour this on chutney . Coconut chutney is ready .
  10. Serve hot methi medu vadas with coconut chutney .

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