Back to 4 servings Vadas 1 cup urad dal (split black gram), skinless, soaked 4 to 5 hours 0.5 teaspoon cumin seeds 0.5 teaspoon black peppercorns, crushed 1 tablespoon curry leaves, chopped 1 teaspoon ginger, finely grated 1 tablespoon green chilies, finely chopped 0.25 cup onion, finely chopped; optional 0.5 teaspoon salt, or to taste oil, for deep frying Soaking mixture 0.25 cup milk 2 tablespoons curd (plain yogurt) Topping 1 cup thick curd (plain yogurt), chilled; whisked, salted to taste 2 teaspoons green chutney, cilantro-mint 2 teaspoons sweet tamarind chutney 0.5 teaspoon red chili powder 0.5 teaspoon chaat masala 1 tablespoon fresh coriander, chopped sev, optional, for topping
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1 Step 1: Rinse the urad dal in water a few times, then soak it in water for 4 to 5 hours until well swollen. Drain it completely.2 Step 2: Grind the drained dal with 3 to 4 tablespoons of cold water in short bursts, scraping the sides, to a smooth, thick, fluffy batter with no grit.3 Step 3: Whip the batter briskly by hand or with a mixer for 2 to 3 minutes until it is lighter and airy. Drop a spoonful into water; it should float. If it sinks, whip again or add a little rice flour or semolina.4 Step 4: Fold in the cumin, crushed peppercorns, curry leaves, ginger, green chilies, salt and the optional onion, and adjust the salt to taste.5 Step 5: Heat oil in a deep kadai over medium heat until hot; a drop of batter should rise steadily without browning fast.6 Step 6: Wet your palms, shape a lemon-sized portion of batter into a round, and press a hole in the centre with your thumb. Slide 3 to 4 vadas at a time into the oil.7 Step 7: Fry on medium heat, turning once or twice, until evenly golden and crisp on both sides and cooked through inside. Drain on paper towels and repeat with the remaining batter.8 Step 8: Soak the fried vadas in the milk and curd mixture for about 30 minutes, turning them partway through, then gently squeeze them and arrange on a plate.9 Step 9: At serving time, spoon the seasoned thick curd over the vadas, drizzle with green and sweet tamarind chutneys, and sprinkle with red chili powder, chaat masala, sev and coriander. Serve immediately.getsaucepan.com/r/57891fbd-9ce5-5ee0-854e-31f3b7078d9b
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