|Instant Bread Medu Vada w/Tomato Coconut Chutney|
Here's how I make Instant Bread Medu Vada:
Crumble bread slices in the food processor (my preferred way) or by hand. For 4 cups of bread crumbs add 1/2 cup rice flour and 1/4 cup fine rava (sooji), 1/2 cup finely chopped onions, handful of finely chopped cilantro, 1 tsp ginger paste, 1/4 tsp cumin seeds, 1 tsp salt or to taste and 1 tsp pepper pwd (or few chopped green chillies). Add 1/2 cup yogurt and mix well. The batter should be pliable but able to stick together. If needed add little more yogurt. If you end up with a loose batter add little more rice flour or rava and adjust seasonings. Then take a small lemon sized ball of the batter and shape into medu vada (donut shape) on your palm. Deep dry in hot oil till brown on both sides.
Serve hot with chutney of choice.
In the above picture I've made tomato coconut chutney, here's how I made it:
Heat 2 tsp oil in a pan. Add 1 tsp chana dal, 1 tsp udad dal, 2 dry red chillies and 1/4 cup chopped red onion. You can also add few curry leaves. Fry 5 mins. then add 2 chopped tomatoes. Fry till softened. Add 1/2 cup grated coconut and fry 5 more minutes. Add 1 tsp jaggery, 1/4 tsp tamarind paste and salt to taste. Take off heat, cool a bit and grind. Take the chutney in a bowl. Make tempering by heating 2 tsp oil, add 1/4 tsp mustard seeds, when they stop popping add 1/8 tsp asafetida pwd (hing). Pour hot tempering over chutney.