Most people are fans of South Indian dishes. From Idli, Dosa to Sambhar Vada, everyone's tongue is very pleasing. Today we are going to tell you how to make sambar vada or medu vada in the house. Which you can try at lunch. Will be ready in a completely restaurant style. So let's know the recipe for Sambhar Bada or Medu Vada and Coconut Chutney.

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1. Material for making sambar bada (medu vada):

1 cup urad dal (washed)

2 green chillies (finely chopped)

1 teaspoon ginger (grated)

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1/2 teaspoon pepper (coarse coarse)

2 tablespoons coconut (grated)

1 tbsp green coriander (finely chopped)

8-10 curry leaves (chopped)

1/2 teaspoon salt

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Oil (to fry)

1. How to make Sambar Bada (Medu Vada)

1. Preparation of batter:

1. Soak urad dal for 4-5 hours.

2. Grind the lentils without adding water or with very little water, so that the batter remains thick and bloated.

3. Add salt, green chillies, ginger, black pepper, coconut, green coriander and curry leaves and mix well.

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2. Vada Making:

1. Wet the hand with water, take a little part from the batter and place it on the palm.

2. Goring with a finger in the middle and shape the vad.

3. Fry in hot oil until golden and crisp.

To serve: Serve hot-hot vadas with sambar and coconut chutney.

2. Ingredients to make coconut sauce:

1 cup coconut (grated)

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2 tablespoons gram dal (roasted)

1-2 green chillies

1/2 teaspoon ginger (grated)

1/2 teaspoon salt

1/2 cup water

For tempering:

1 tbsp oil

1/2 teaspoon mustard seeds

5-6 curry leaves

1 dry red chili

1/2 teaspoon asafoetida

How to make coconut sauce

1. Preparation of sauce:

1. Grind coconut, gram dal, green chillies, ginger, salt and water in the grinder.

2. If needed, add some more water and make smooth sauce.

2. Tadka:

1. Heat oil in a small pan, add mustard seeds, curry leaves, dry red chili and asafoetida.

2. When the mustard seeds start crackling, add the tempering and mix it well.

To serve: Serve it with sambar big or idli.