Ingredients:
• 1/4 cup – white, whole Urad Dal
• 1/4 cup to 1/2 cup – Curd
• 1/2 cup – Milk
• 1/4 tsp – chaat masala
• Salt as needed
• 1 tsp – green chutney
• 1 tbsp – sweet chutney
• 1/2 tbsp – coriander leaves, chopped
• 1/4 tsp – Red Chilli powder
• 1/2 – small piece Ginger
• 1 to 2 – Green chilli
• Sev for garnishing
Method:
- Soak urad dal for few hours, until soft.
- Finely grind the soaked ural dal with ginger, green chilli using only very little water. Grind until smooth and fluffy.
- Mix with salt only at the time you are going to deep fry.
- Wet your hands and make small lemon sized balls.
- Deep fry in hot oil in medium flame until golden colour in all sides.
- Flip in between for even cooking.
- Drain on paper towels to remove excess oil.
- Heat milk until it’s hot.
- No need to boil it. Then take it in a broad bowl.
- Add a little bit of salt and fried vadas to the milk.
- Let it get soaked for 20 minutes or so.
- Turn over carefully in between.
- Beat curd until smooth.
- Mix required amount to the curd to make it runny (still thick) consistency. Add the curd to the soaked vadas and mix well.
- Add required salt and let it set for 1/2 hour.
- Keep in fridge for half an hour.
- At the time of serving, arrange in plate and sprinkle green chutney, red chutney, coriander leaves, red chilli powder, chaat masala. Lastly, sprinkle some sev if you want.
- Tastes best during summers.