To make coconut chutney,peel off the brown skin of coconut and chop them to slices.Add these to a mixi jar.Add PEANUTS,salt,Coriander leaves, green chillies and water.Grind into fine paste.Transfer into a small bowl.For Tempering,Heat oil in a pan, add Sesame seeds,curry leaves and pour the Tempering into coconut chutney.Mix it.
To make vada batter, boil 2 Cups water in a non stick wok, add cumin seeds and Rock salt as per the taste Boil fir 4-5 min on low to medium flame till one fourth quantity of water gets evaporated.Now on low flame,keep on adding rice flour slowly and keep stirring to avoid lumps.After five min the mixture becomes thick and leaves the wok.Transfer the mixture in a bowl.Let it cool.
To the mixture add grated potato,Coriander leaves,chopped green chillies,grated ginger,chopped curry leaves,black pepper powder and Shinghada flour.Mix well everything.
Apply oil in the palm and take sufficient vada batter in hand, make vada size balls, press it and make hole in the centre with finger like meduvada.In this way make ready all Vadas.
Heat oil in a wok on Medium flame, slide in Vadas and fry on both sides till golden brown.Serve hot Vadas with Coconut chutney.
