This recipe serves 6 people.
300 gm washed urid dal.
500 gm yoghurt.
1 tsp of grated ginger.
4 green chilies chopped finely.
Salt to taste.
Coriander leaves chopped finely.
Tamarind Chutney for garnishing:
Masala for garnishing:
1 tbsp roasted cumin powder.
1 tbsp white salt.
1 tbsp red chilli powder.
Soak the dal for 2-3 hours.
Drain off all the water and churn it in a mixer grinder to a fine paste. The consistency of the paste must be thick. Add grated ginger , chopped coriander leaves and green chilli. Add salt as per taste.
Make small round vada with hand and drop them in hot oil, fry them till they are light golden brown
For the masala, mix all the ingredients together.
Before serving the vadas, squeeze out excess water from the vada by placing it between the palms. Place the vadas in a bowl. Pour the yoghurt over it. Sprinkle the masala over it and garnish it one tea spoon of tamarind chutney.
Sending this to MLLA event - brain child of Susan and current MLLA#21 hosted by Superchef at MirchMasala.