INGREDIENTS
- For the wadas
- Udad dal (Black gram dal) 1 cup
- Mung dal (Green gram dal) 1/4 cup Salt to taste
- For the Dahi
- Dahi (yogurt) 5 cups(You can use homemade yogurt or low-fat yogurt )
- Green chillies, chopped
- 1 tspGinger grated
- 1/2 tspcurry leaves
- 7-8Mustard seeds
- 1/4 tspAsafoetida
- Salt to taste
- Sugar 4 tsps (yogurt should taste little sweet)
- METHOD
- for the Wadas
- 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 kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown.
- Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.
- Take each wada out from water, squeeze the water out and set aside.
- Method for making 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.
- Serving the wadas
- 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.
- sprinle red chiili powder, roasted jeera powder and black salt (sanchal).
- Serve with sweet tamarind(imli) chutney.
