Dahi Vada

For the batter

• Coarsely grind soaked urad dal (black gram) with as little water as possible
• Tip: Grind in spurts, freeing the dal, add water only if necessary
• Transfer the coarse paste into a bowl
• Add 1/2 tsp cumin seeds, 1/2 tsp black pepper
• Add 1/2 tsp green chillies, 1/2 tsp chopped ginger, 1/2 tsp salt and 1/2 tbsp chopped onions
• Mix well
• Heat 1/2 lt oil
• Dip your fingers in water and make a vada with a small hole in the center
• Gently drop the wadas into the oil for deep frying
• Once golden brown, remove from oil

For the curd:

• Whisk curd and add milk to prevent it from turning sour
• Add the wadas early to make them soft
• Cover each with curd
• For the seasoning
• Heat 2 tsp oil
• Add 1 tsp mustard seeds, chana dal (split dried chickpea), urad dal (black gram), curry leaves, red chilli and haldi (turmeric)
• Mix well
• Pour the seasoning, on wadas soaked for 3-4 hours,
• Ready to eat!