Coming to the recipe, this makes a great snack and of course makes the setting great with its delicious taste. I remember helping Amma making this for many of the dinner get together we used to have during my growing up years.
Soaking time: 2 hours
Makes - 10 medium size vadas
For the Curd Mix
Curds / Yogurt made from 1/2 litre
Oil - 1 tsp
Green chilie - 1 long
Mustard Seeds, Urad dal - 1/4 tsp
Cumin Seeds - 1/2 tsp
Hing a pinch
Ginger - 1"
Curry leaves few
Coriander leaves, finely chopped 2 tbsp
How to make the Curd Mix
Make curds with 1/2 liter. Once it sets, blend well without adding water in mixie,
Transfer to a bowl, add salt, and mix well.
Heat a Kadai with oil, season with mustard seeds, Urad dal, when the mustard splutters, add hing, cumin seeds, curry leaves, chopped chilies, saute for a couple of mints, pour this to the beaten curds
Add chopped coriander leaves, mix everything and keep it aside.
For the Vada
Urad Dal - 100 gms
Green chilies - 2 medium
Salt to taste
Oil for deep frying
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