Lentil dumplings dipped in yogurt and topped with tamarind chutney. Enjoy the yummiest and most liked snack in Indian cuisine.
- 1 cup black gram lentil (urad dal without skin) washed, soaked for 3 hours and ground to a fine paste adding very little water
- 2″ piece of ginger grated
- 2-3 green chillis finely chopped
- salt to taste
- oil for deep frying
- 2 cups thick fresh curd (take care the curd isn’t sour)
- 4 cups water
- red chilli powder to taste
- 2 tbsps cumin seeds (slightly dr roasted and ground to a fine powder)
- 1-2 tbsps chaat masala (optional)
- chopped coriander leaves to garnish
- Combine the ground urad dal paste with grated ginger, chopped green chillis and salt.
- Pre-heat oil in a deep frying vessel, place a plastic sheet in your palm and place a little urad dal batter and shape into a vada (like a doughnut) or like a big lemon sized ball and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown.
- Remove these deep fried vadas into a bowl of luke warm water and place them in it for 15-20 seconds. Remove and gently press between your palms so that excess water oozes out. Keep them aside.
- Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch, remove excess water and keep aside.
- Beat curds well till frothy (there shouldn’t be any lumps) and add the water, red chilli pwd, cumin pwd and salt.
- Place the vadas in a serving bowl (as shown in the picture) and pour the curd mixture evenly all over the vadas, covering them completely.
- Chill the vadas for sometime before serving. At the time of serving, take 2-3 vadas and place them in a serving plate and sprinkle some chaat powder and garnish with coriander leaves and tamarind chutney.