Curd/Dahi Vadai

Ingredients:

                    Vadai:                                    

Urad Dhal	1 Cup
Green	5-7
Asafetida	1 Tsp
Salt	As Needed
Curd	1 ½ Cup
Rice flour	½ Tsp

Grinding:

Grated Coconut	¼ Cup
Green Chilli	2-4
Mint	2
Coriander leaves	Few
Ginger	Small Piece
Jeera	1 Tsp

 Tempering: (is optional)

Oil	½ Tsp
Mustard seeds	¼ Tsp
Split Urad dhal	1 Tsp
Red Chilli	2
Curry leaf	4

 Method:

• Soak the urad dhal for 3 hours and grind it along with green chilli and asafetida. While grinding, don’t add too much of water. Sprinkle some water in between. Grind it to smooth paste. Transfer the batter to a bowl. Add salt and rice flour to it. Mix it.

• Heat the oil for frying. Wet your hand and make a small ball. Press it so that it has its shape and make a small hole in between. Drop it in the oil and deep fry it until its golden brown on both the sides. Take it out and put them in the paper towel so that the excess oil is absorbed. Do the same for all the vadai. Keep aside.

• Then grind all the ingredients which is mentioned for grinding. Grind it to fine paste. After grinding mix it to the curd. Add salt to it.

• In a bowl add a medium hot water and salt. Then take the vadai and put them in it for a min. Take out the vadai and squeeze the excess water. Do it for all the vadai.

• Place all the vadai in a large bowl and add the curd mixture to it. Make sure all the vadai are coated well. Soak them atleast for an hour.

• Heat a pan and add oil. Once it’s hot add the mustard seeds and allow it to splutter. Then add the split dhal, red chilli and stir it. Switch off the flame and add the curry leaf to it. Pour this to the curd vadai before you serve it.

Serves: 10 Vadai

Note:

You can skip off the tempering.

If you want the curd vadai to be white in color the skip off the mint and coriander leaves while grinding.