For vadas
Ø 250 gms urad dal (black)
Ø 250 gms chana ki dal
Ø 4 green chillies, chopped
Ø 1 inch piece of ginger, chopped
Ø A bunch of coriander leaves, chopped
Ø ½ tsp garam masala
Ø Oil for deep frying
Ø Salt to taste
For the whole Dish
Ø 500 gms thick curd
Ø Mustard seeds
Ø Cumin seeds
Ø Chopped coriander leaves
Ø Black pepper
Soak the dals separately for 8 hours. Wash and remove husks from urad dal. Rinse and drain. Dry and grind without adding any water. Now mix both the dal pastes together into a smooth paste. Add salt, chillies, garam masala, ginger and coriander leaves. Set it aside for some time.
Now heat the oil and fry vadas. Take a lump of paste, roll round and flatten with your fingers to a diameter of 2 inch. Carefully slip them into kadahi having ghee or oil for frying them. Fry them till light brown. Now soak the vadas in boiled hot water straight from the frying pan. Beat and blend curd. Add salt, mustard, cumin seeds, black pepper powder. Now take out the vadas one by one from hot water. Press them between your palms to ooze their water out. Cover the vadas well with curd for 2 hours. Garnish with chopped fresh coriander leaves. Put them in the refrigerator for half an hour and serve with imli chutney.