Ingredients:Urad dhal - 3/4 cupAsafoetida powder - 1/4 tspGinger - 1 tsp, shreddedDry red chillies - 2 or 3Green chillies - 2Curry leaves - fewCilantro - 1 tbsp, choppedSalt - as requiredOil - for fryingFor Soaking:Fresh home made thick Yogurt - 1 cupSalt - a pinchGinger- green chilli paste - 1 tspCilantro paste - 1/2 tspRed chilli powder - to garnishChat Masala - to garnishCilantro - chopped, to garnishHow to make it:Soak urad dhal in water for about 2 to 3 hours. Grind with asafoetida, salt, ginger and chillies. The batter should be soft and thick. Sprinkle little water if needed while grinding. Add curry leaves and cilantro. Mix well. Take the batter and make into vada shape and deep fry in oil until light brown. Visit my medhu vada post for a detailed instruction of how to get vada shape.In a bowl, mix yogurt, salt, ginger-chilli paste and cilantro paste. Soak the fried vada in the yogurt and let it stand for about 10 minutes. Take the vadas out carefully and arrange on a plate. Add the rest of the yogurt over the vadas.Sprinkle some red chilli powder and chat masala (if preferred). Garnish with cilantro. Serve.
