Ingredients

• 500 gm urad dal
• 1/2 teaspoon baking powder
• 2 cups Curd
• Green chillies cut small
• 1/4 teaspoon black salt
• salt as required
• 1 cup refined oil
• Small pieces of ginger

For Garnishing

• 1 handful chopped coriander leaves

For Curd mixture

Curd - 1 & 1/2 cup
Milk - 1/2 cup
Salt - As needed

Wash and soak the urad dal for overnight and grind to a fine paste adding very little water. The batter should be thick.Beat the batter very well until light and fluffy. Add the salt and the baking powder and beat well again.

Pre-heat oil in a deep frying pan, place a plastic sheet in your palm. Wet the plastic sheet and place a little batter and shape like a big lemon sized ball.

Flatten the top of the ball with wet fingers and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on low heat till golden brown. Remove these deep fried vadas into a bowl of water and let them soak for 15-20 minutes.Remove and gently press between your palms so that excess water oozes out. Keep them aside. Finish making vadas with the rest of the remaining batter and put them in the water like you did for the earlier batch.

To temper - You need - Oil - 1 tsp,

Mustard - ¾ tsp

Asafoetida - A pinch

Curry leaves - 1 spring

Prepare curd – beat curd and milk with salt until smooth. Temper it with mustard, asafoetida and curry leaves.

Pour the curd mixture into the soaked Vadas and leave it for a few minutes. Garnish with coriander leaves, red chilli powder and kara boondi and enjoy the Vadas.