Recipe: Appetizing Idli vada with coconut chutney and sambhar

Idli vada with coconut chutney and sambhar. #CoconutChutneySouthIndianStyle #CoconutChutneyByCookHealthyWithReetu Coconut Chutney is a healthy South Indian side dish. It is high in fiber thus improves. This is a simple and delicious chutney which goes well with all south indian breakfast dishes.

Coconut chutney is a perfect blend of dip which makes a great accmpaniment for any South Indian delicacy such as Idly, sada dosa, cheese dosa, masala dosa. south indian cuisine - Medu vadai or Vada served with white coconut chutney. Medu wada with sambar and chutney, South Indian breakfast or snack dish. This Coconut Chutney is our favorite accompaniment to go with South Indian tiffin breakfast like dosa and idlis. we are fond of coconut chutney and sambar served with idli, dosa and medu vada. You can have Idli vada with coconut chutney and sambhar using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Idli vada with coconut chutney and sambhar

1. You need 1 kg of idli batter.
2. Prepare 1/2 kg of vada batter.
3. Prepare as needed of oil for frying.
4. It's to taste of salt.
5. Prepare 1 tsp of baking soda.
6. Prepare 2 tsp of Ginger chilli paste for vada.
7. It's 100 gm of coconut grated.
8. Prepare 3-4 of Green chillies chopped.
9. It's 2 tsp of ginger chopped.
10. It's 1 tdp of cumin seeds.

All other South Indian recipes made with coconut are her favorite. Very difficult to say which one is better because both tastes good equally. From my point of view,I love with Chutney if and only if the sambar is spicy or not tasty and vice-versa also happens. If sambar has lot of oil in it,then vada won't taste.

Idli vada with coconut chutney and sambhar instructions

1. Mixed the idli batar with salt and baking soda federal well and kept in the idli stand steamed for ten minutes.
2. Crushed the coconut with Cumin seeds curry leaves salt.and roasted chanadal and crushed in the mixed jar in fine paste.
3. Mixed salt grated coconut cumin seeds ginger chilli paste salt and fried for ten minutes till it becomes fluffy then mixed with baking soda and fried in the oil in slow flame till it becomes crispy and golden brown in colour served hot with chutney and sambhar.

Medu Vada recipe, uddina vada, Vada recipe, Medhu vadai, Ulundu vadai with step by step photo. Most South Indians consider breakfast incomplete without Medu Vada. Whether they have Idli, dosa, pongal or Serving them fresh with Sambhar and coconut chutney however is doubly delightful. Grate coconut and keep it ready. Use freshly grated coconut for best results.