Medu vada (South Indian lentil doughnuts) Recipe | Food Network UK

Ingredients

• 200g Urad dal (soaked in cold water for at least 6 hours)
• 5-6 tbsps self-raising flour
• 1 tbsp finely grated fresh coconut (or desiccated coconut reconstituted with milk)
• 100g finely chopped onions
• 1 tsp coarsely ground black pepper
• 1 tsp cumin powder
• 5 curry leaves, finely chopped
• 1 tbsp coriander, finely chopped
• 1 tsp minced ginger
• 1 1/2 tsps citric acid crystals (available in chemists and Indian grocers)
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 2 1/2 tsps sugar
• 1 tsp coriander seeds
• 2 dried red chillies
• 1 tbsp rice, uncooked
• 1 tbsp chickpea dal, uncooked
• 4-6 fenugreek seeds
• 1 tsp mustard seeds
• 1 1/2 tsps cumin seeds
• 2 cloves
• 5cm quill of cinnamon
• 1 tbsp fresh/frozen coconut
• 1 tsp grated ginger
• 1/2 tsp minced garlic
• 10-12 curry leaves
• 240g chopped tomatoes, fresh or tinned
• 1 tbsp oil
• 200g oily toover dal (split pigeon peas)
• 80g parboiled potatoes, diced
• 60g parboiled cauliflower, broken into small florets
• 50g parboiled broccoli, broken into small florets
• 70g frozen peas
• 2 tbsps tomato puree
• 50g chopped tomatoes, fresh or tinned
• 1 tsp concentrated tamarind paste (avaliable in Indian and Thai grocers)
• 100g onions, chopped finely
• 3-4 curry leaves
• 1/2 tsp cinnamon powder
• 1/2 tsp star anise powder
• 2 tsp salt
• 3 1/2 tbsps sugar
• 3 tbsps lemon juice
• 15g clarified butter or oil
• 15g chopped fresh coriander
• 5 large hot green chillies
• 1 tsp ginger
• 80g coriander, including stalks
• 100g desiccated coconut
• 100ml coconut milk
• 1 tbsp sunflower oil
• 40ml lemon juice
• 2 1/2 tsps salt
• 3 tbsps sugar
• 120g Greek yogurt