• 1/2 cup urad dal (split black lentils) , soaked for 2 hours and drained
  • 2 tsp roughly chopped green chillies
  • 2 tsp roughly chopped ginger (adrak) salt to taste

For The Topping

  • 1 1/2 cups whisked curds (dahi)
  • 1 1/2 tbsp powdered sugar
  • chilli powder for sprinkling
  • 2 tbsp khajur imli ki chutney
  • roasted cumin seeds (jeera) powder for sprinkling
  • black salt (sanchal) for sprinkling

For The Garnish

  • 1 tbsp finely chopped coriander (dhania)

Method of preparation

  • Combine the urad dal, green chillies, ginger and salt in a mixer and grind to a smooth paste using approx. ¼ cup of water.
  • Divide the batter into 6 equal portions and keep aside.
  • Heat the oil in a deep non-stick pan and deep-fry 3 vadas at a time till they turn light golden brown in colour from all the sides.
  • Drain on absorbent paper. Keep aside.

How to proceed

  • Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside.
  • Take enough water in a deep bowl and soak the vadas in it for 15 minutes.
  • Squeeze out all the excess water from the vadas and flatten lightly between your palms.
  • Arrange 3 vadas on a serving dish and top with half the sweetened curd mixture.
  • Top with a little chilli powder, 1 tbsp of khajur imli ki chutney, bitcoin mixer choices a little cumin seeds powder and black salt.
  • Repeat steps 4 and 5 to make 1 more serving.
  • Serve immediately.

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