Ingredients:
- 1 Cup urad dal
- 3 cups yogurt
- 1 small bowl tamarind date chutney
- 1½ tablespoon chili and cilantro paste
- 1-2 tablespoon sugar
- Pinch of asofoeida
- Salt and pepper to taste
- Red chilli powder to taste
- Rosted cummin powder to taste
- oil to fry.
Method:
- Wash and Soak urad dal in a suffient water for 6-7 hours or overnight.
- Next day, drain all the water from urad dal. Grind it in a grinder to a smooth paste. If you wish, you can use a little water but not too much. If you use more water, vadas will be oily.
- Add salt to the grinded paste.
- Heat oil in a kadai. Get at least 2 tablespoon of mixture in your hand and add slowly to the hot oil. Fry the vadas till they become golden. Heat should be medium.
- Get warm water in a seperate bowl. Add asofoeida and salt. Add fried vadas to the water. Keep the vadas in the water for at least 15-20 minutes.
- Press the vada gently between your palms and squeeze out all the excess water and flatten it.
- Get 2 different bowls. Add 1½ cups of yogurt in each bowl. Add chili cilantro paste and ½ cup of water to one bowl and add sugar and ½ cup of water to another bowl. Mix it properly.
- Arrange all the vadas in a plate or a bowl. Pour the chili cilantro yogurt evenly on the vadas. Pour the sugar yogurt on top of it evenly.
- Sprinkle red chilli powder, black pepper powder, rosted cummin powder on the vadas.
- Keep it in the refrigerator for a better taste. Serve with tamarind chuntney if desired.
