
Ingredients–

For Vadas –
- 1 cup urad dal (split black gram lentil) soaked overnight and ground to a smooth paste of medium thick consistency adding very little water
- 1 green chilli, finely chopped
- 1/2” piece of ginger, finely chopped
- 1 tsp cumin seeds
- 1/4 tsp asafoetida powder
- Salt to taste
- Oil for deep frying
- 2 cups of thick curd well whisked with 3 tsp sugar and salt
- 1 tsp cumin powder
- 1 tsp red chilli powder
- Chopped coriander leaves for garnish
For Tamarind Chutney–
- 1/2 cup seedless tamarind, tightly packed
- 1 3/4 cups water
- 1/2 tsp cumin seeds
- 1/2 tsp ginger powder
- 1/4 tsp red chilli powder
- A pinch of asafoetida powder
- 1/2 cup chopped jaggery or as required
- Salt to taste
- 1 tsp oil
Method –
For Vadas –
- Add chilies, ginger, cumin seeds , asafoetida powder and salt to the ground batter
- Whisk the batter for about 5 minutes
- In the meantime, heat a big bowl of water and keep aside
- Heat oil for deep frying in a large wok
- When the oil is medium hot, pick up small balls of batter with fingers and drop it into the hot oil
- Turn it only after it becomes light golden from the base and sides
- Fry the vadas till it becomes golden and crisp
- Take out the vadas from the wok and immerse them into the hot water immediately. Let it soak for about 20 minutes
- Take each vada and flatten them between palms to remove excess water
- Place these vadas in the serving bowl
- Pour half of the curd over the vadas. Let the vadas absorb the curd for about 30 minutes
- Before serving, pour the remaining curd over the vadas. If required, add more curd
- Sprinkle the red chilli powder and the cumin powder
- Top with tamarind chutney
- Garnish with chopped coriander leaves
For Tamarind Chutney–
- Soak tamarind in water for about 4-5 hours
- Squeeze the pulp of the tamarind. Strain the pulp and keep aside
- Heat oil in a small pan
- Lower the flame, add cumin seeds and let them crackle
- Add ginger powder, red chilli powder and asafoetida powder
- Add the strained tamarind pulp
- Cook for 2-3 minutes
- Add the jaggery and salt and cook for 4-5 minutes till the mixture thickens



