Ingredients

1 cup white urad daal

½ cup yellow moong daal

500 gms yogurt

2 tbsp sweet tamarind chutney

1 tbsp green chutney

¼ tsp jeera powder

a pinch of red chili powder

¼ tsp black/white salt

2 potatoes, boiled and chopped (optional)

Oil to fry

coriander to garnish

Directions

Measure out your moon and urad daal.

Wash and soak the udad daal and moon daal for 4 hours.

Grind to a smooth paste along with some water. Try and limit the water to as minimum as possible.

Heat the oil in a wok to medium high heat.

Shape the balls with the help of 2 spoons to form round/oval balls.

Deep fry one at a time. Flip them over once they are golden brown on one side and fry them on the other side till golden brown as well.

Drain them on a paper towel.

Lay them onto a plate and let them cool down completely.

Once they have cooled down, soak them in hot water for at least 1 hour.

Gently pick up the vadas, hold them in between your palms and squeeze out the excess water.

Place them on the serving platter.

In a separate bowl, beat the yogurt with a whisk, and add the salt.

Pour on top of the vadas and then spinkle the red chili powder and jeera powder.

Serve with green chutney and tamarind chutney.

Garnish with chopped coriander.

Serve cold, like a street food appetizer or with the mains.

Notes

If the yogurt is sour, add 1 ½ tbsp. sugar.