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:

1. Mix, wash and soak all dals together for 6-7 hours.
2. Wet grind to make a thick batter.
3. Beat till fluffy
4. Heat oil in large frying pan. Drop in pingpong ball-sized lumps of batter.
5. Deep fry till very light golden. Drain and keep aside.
6. Put hot vadas in salted water and soak for 30 minutes.
7. Remove, squeeze out the water and and put in plain water.
8. Change this water 3-4 times till the oily nature disappears from the vadas
9. Spread a moist muslin cloth in a large shallow bowl.
10. Press out each vada gently between palms, place in cloth.
11. Repeat for all, pile and keep in fridge covered till required.
12. Chill curd and milk.
13. To serve:
14. Beat together curd and milk till smooth.
15. Arrange some vadas at the base of a bowl.
16. Pour enough curd to cover vadas.
17. Drizzle some tamarind and green chutney over it.
18. Sprinkle salt, red chilli powder, cumin powder.
19. Sprinkle chopped coriander and onions as garnish.
20. Serve chilled

Recipe courtesy of Saroj Kering