Ingredients
- For the Vadas
- Udad dal (Black gram dal) 1 cup
- Mung dal (Green gram dal) 1/4 cup Salt to taste
Method for Vadas
- Soak the two dals for 7-8 hours or overnight.
- Grind it to a smooth paste.
- Add salt to taste.
- Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are
- golden brown.
- Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.
- Take each wada out from water, squeeze the water out and set aside.
- Dahi (yogurt) 5 cups
- (You can use homemade yogurt or low-fat yogurt from the market)
- Green chillies, chopped 1 tsp
- Ginger grated 1/2 tsp
- curry leaves 7-8
- Mustard seeds 1/4 tsp
- Asafoetida pinch
- Salt to taste
- Sugar 4 tsps (yogurt should taste little sweet)
- Blend the yogurt with little water until it is smooth.
- Add sugar, salt, green chillies and ginger.
- Make a tarka (seasoning) of mustard seeds, asafoetida and curry leaves and add to yogurt.
- Keep the yogurt in refrigerator until it is chilled.
- Arrange the squeezed Vadas in a deep dish.
- Pour the yogurt on the wadas such that all the wads are covered well by the yogurt.
- Sprinle red chiili powder, roasted jeera powder and black salt(sanchal).
- Serve with sweet tamarind(imli) chutney.
