Vadas:

• 1-cup dhuli moong dal or urad dal, soaked 4-6 hr. or over night
• 1 tsp. cumin seeds
• salt to taste
• 2 tsp. ginger, chopped
• Chopped green chilies, coriander leaves
• Oil to fry

Curd mixture:

• 2 cups  yogurt
• 1 tsp. sugar
• ½ tsp. salt
• ¾ tsp. cumin powder
• ½ tsp. black salt
• ½ tsp. white pepper powder

Garnishing:

• Chopped coriander leaves
• A pinch of red chili powder
• A pinch of roasted cumin powder
• 4 mint leaves
• 2/3 tbsp. tamarind chutney
• ¼ cup green chutney

• Clean urad or moong dal and soak in water for 4-6 hours.
• Drain the water and & grind to a fine paste, blend dal to a very creamy texture.
• Just using enough water as needed to blend. Using too much water while blending dal will not be creamy in texture.
• Remove from the mixer. Add salt, cumin seeds, ginger and green chilies, green coriander, Mix well.
• Heat oil in a kadhai and deep fry them in the shape of balls, a few at a time. Deep fry till it golden brown. Remove and drain the oil on a paper towel.
• After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes. squeeze out excess water and add to the curd mixture.
• Squeeze the vadas gently to take out the water, be careful not to break the vadas.

For the curd mixture:

• Take two cups of yogurt and mix until very smooth. Use some milk as needed to make the consistency similar to pancake batter or lassi. Add about 1 teaspoon of salt or as needed.
• Soak all the vadas in the yogurt batter for at least twenty minutes, giving the vadas time to absorb the yogurt.
• Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chilly powder and finish off with a drizzle of tamarind chutney & green chutney.