Ingredients:
• For vadas:
• 1/2 cup – Urad Dal
• 1/2 cup – chavla dal (black eyed bean)
• 1 cup – moong dal (yellow)
• Oil to deep fry
• For topping:
• 3 cup – fresh Curd
• 1 cup – Milk
• 1/2 cup – Tamarind chutney
• 1/4 cup – green chutney
• 2 tbsp – coriander, finely chopped
• For sprinkling:
• 1 tsp – cumin powder
• Salt
• 1 tsp – Red Chilli powder
• 1 onion, finely chopped, optional
Method:
- Mix, wash and soak all dals together for 6-7 hours.
- Wet grind to make a thick batter.
- Beat till fluffy
- Heat oil in large frying pan. Drop in pingpong ball-sized lumps of batter.
- Deep fry till very light golden. Drain and keep aside.
- Put hot vadas in salted water and soak for 30 minutes.
- Remove, squeeze out the water and and put in plain water.
- Change this water 3-4 times till the oily nature disappears from the vadas
- Spread a moist muslin cloth in a large shallow bowl.
- Press out each vada gently between palms, place in cloth.
- Repeat for all, pile and keep in fridge covered till required.
- Chill curd and milk.
- To serve:
- Beat together curd and milk till smooth.
- Arrange some vadas at the base of a bowl.
- Pour enough curd to cover vadas.
- Drizzle some tamarind and green chutney over it.
- Sprinkle salt, red chilli powder, cumin powder.
- Sprinkle chopped coriander and onions as garnish.
- Serve chilled
Recipe courtesy of Saroj Kering