|
Ingredients
|
Quantity
|
|
For
vadas:
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|
|
Urad dal
|
½ cup
|
|
Chaval (black eyed bean)dal
|
½ cup
|
|
Moong dal (yellow)
|
1 cup
|
|
Oil
|
to deep fry
|
|
For
topping:
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|
|
Fresh curds
|
3 cups
|
|
Milk
|
1 cup
|
|
Tamarind chutney
|
½ cup
|
|
Green chutney
|
¼ cup
|
|
Coriander finely chopped
|
2 tbsp
|
|
For
sprinkling:
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|
|
Crushed cumin seeds
|
|
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Salt
|
|
|
Red chilli powder
|
|
|
Onion finely chopped (optional)
|
1
|
Mix, wash and soak all dals together for 6-7 hours. Wet grind to
find thick batter. Beat till fluffy. Heat oil in large frying pan. Drop in
pingpong ball sized lumps of batter. Use moist hands or a moist spoon to do the
same. Deep fry till very light golden. Drain, keep aside. Repeat for all
batter. Put hot vadas in plenty of salted water and soak for 30 minutes. Drain
and put in plain water. Change this water 3-4 times till oiliness is gone. 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 curds and milk.
To serve:
Beat together curds and milk till smooth. Arrange some vadas at
the base of a bowl. Pour enough curds to cover vadas. Drizzle some tamarind and
green chutneys over it. Sprinkle salt, red chilli powder, cumin over it. Sprinkle
chopped coriander. Onions if desired. Serve chilled. Make same either in
individual bowls or in a large bowl. Allow guests to adjust seasoning as per
taste.
Variation:
