Urud dal 1 cup
Red chillies 7
Ginger 1" curshed
Onion 1 chopped
Rice flour 1 tsp
Coriander leaves few strings chopped
Curd 2 cups
Warm milk 1/2 cup
Hot water 1 bowl
Salt
To Grind:
Coconut 1/2 cup Shredded
Green chillies 3
Tempering:
Channa dal 1 tsp
Urud dal 1 tsp
Red chillies 4
Curry leaves 1 brig
Hing a pinch
Garnishing:
Carrot 1/2 cup Shredded
Coriander leaves 1/2 cup
Kara boondhi
Grind the shredded coconut along with green chillies to a smooth paste.
Mix well half a cup of curd with the paste.
Mix 1 1/2 cups of curd and the milk with salt.
Temper the curd with above given things and let it cool.
Drop in the the well crushed ginger.
Add the remaining curd which has been mixed with the coconut paste and keep the curd aside.
Wash and soak the urud dal for a maximum of 6 hours.
Grind urud dal. red chillies and salt smoothly with very little water.
To the paste add the chopped onion and coriander leaves and the rice flour. Add a little bit of water if needed now, cos rice flour will turn the batter consistency to be a bit hard.
Make medium sized balls out of the batter and drop them in the hot oil.
Fry them till golden brown and take them out and drop them in to the hot water for just 40 secs (this helps the vada to soften a bit immidiately).
Take the vadas and drop them in the curd misture now.
Garnish it with shredded carrot, chopped coriander and kara boondhi.
Refridgrate the vadas and enjoy them after 4 hours.
Makes 12 medium sized vadas for 1 cup of urud dal.
Note:
The curd vadas will remain good for a maximum of 4 days when refridgerated, if left outside will turn sour.
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