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For Vadas

  • Urad dal 1 cup
  • Moong dal 1/4 cup
  • Salt

For Dahi

  • Dahi 5 cups
  • Green chillies, chopped 1 tsp
  • Ginger grated 1/2 tsp
  • Curry leaves
  • Mustard seeds 1/4 tsp
  • Asafoetida pinch
  • Salt
  • Sugar 4 tsps


For Vadas

  • Soak the two dals for 7-8 hours or overnight.
  • Grind it to a smooth paste.
  • Add salt to taste.
  • Heat oil for deep frying in a frying pan and add spoonfuls of dal batter and fry until the vadas are golden brown.
  • Drop the hot vadas in a bowl of cold water and leave for about 3-4 minutes.
  • Take each vada out from water, squeeze the water out and set aside.

For Dahi

  • Blend the yogurt with little water until it is smooth.
  • Add sugar, salt, green chillies and ginger.
  • Make a tarka (seasoning) of mustard seeds, asafoetida and curry leaves and add to yogurt.
  • Keep the yogurt in refrigerator until it is chilled.
  • Arrange the squeezed wadas in a deep dish.
  • Pour the yogurt on the wadas such that all the wads are covered well by the yogurt.
  • Sprinkle red chili powder, roasted jeera powder and black salt

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