Instructions

1. Mix dals, wash and soak for 8 hours or overnight.
2. Drain and grind smooth to a thick paste, using little water as needed.
3. Empty into a dish and stir vigorously to make a light and fluffy batter.
4. Add the remaining ingredients and mix.
5. Heat oil on medium heat, carefully drop rounded tablespoonfuls of batter in heated oil and deep-fry until puffed and golden,
6. Remove and drain on a paper towel.
7. After all the vadas are fried, place them in a dish filled with warm water for 20 minutes.
8. Press each vada between your hands to squeeze out water.
9. In a large dish, arrange vadas, in rows.

Instructions

1. Whisk yogurt to smooth, add salt and ground cumin, stir.
2. Pour over the vadas to completely coat.
3. Note: Yogurt sweetened with powdered sugar can also be used. (omit ground cumin).
4. Adding tempering of oil, mustard seeds, asafoetida, curry leaves and chopped chilies to savory yogurt can also be used.

Instructions

1. Sprinkle chili powder, cumin and coriander on coated vadas and drizzle tamarind chutney and green chutney.
2. Scoop from one side to serve or place vadas in an individual serving dish, pour prepared yogurt and garnish.