PREPARATION

(For Vada)

1. In a bowl, add 250 grams washed rice, 500 milliliters water and soak for 20 minutes.

2. Take a heavy skillet, add 1.5 litres water, 2 teaspoons oil, 1 teaspoon salt, soaked rice and mix it well.

3. Bring it to a boil.

4. Boil for 15 - 20 minutes on medium heat.

5. Remove it from heat and drain the rice.

6. Transfer this into a blender, add 2 tablespoons yogurt, 1 1/2 teaspoons ginger and blend it into a paste.

7. Transfer this into a mixing bowl, add 80 grams rice flour, 70 grams onions, 2 tablespoons coriander, 1 1/2 teaspoons green chili, 1/2 teaspoon salt and mix it well.

8. Rest the mixture for 15 minutes.

9. Take some mixture in your hand and gently press to flatten. Create a hole in the centre with the help of your finger.

10. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

11. Drain it on an absorbent paper and keep aside.

(For Coconut Chutney)

1. In a blender, add 200 grams coconut, 10 gram coriander, 1 tablespoon green chili, 1 1/2 teaspoons ginger, 1 tablespoon roasted split bengal gram, 1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon lemon juice, 50 milliliters water and blend it into a smooth puree.

2. Heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon white lentils and stir well.

3. Add 6 - 7 curry leaves, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes on medium heat.

4. Add the tempering over the chutney and mix it well.

5. Serve it with prepared vada.