Thursday, 15 June 2017


Prep Time  : 25 mins
Cooking Time  : 15 mins
Serve  : 4

Split urad dal   -  1 cup
Ginger paste  -  1 tsp
Green chilly paste  -  1/4 tsp
Coconut paste  -  1tbsp
Butter milk  -  2 cup
Salt  -  to taste
Oil  -  for frying
For tempering
Rai/black mustard seeds   -  1/2 tsp
Curry leaves  -  8 - 10
Whole red chilly  -  1
Oil  -  1 tbsp

Wash and soak the split urad dal for 3 - 4 hours and grind to make a fine paste.
Beat the batter very well till light and fluffy.
Add salt in the batter.
Heat oil in deep frying pan.
Make equal size balls and deep fry in hot oil until golden in color.
Simmer it after we put all the vadas and cook in a medium flame until done.
Now take out the vadas and done into a bowl of buttermilk and let them soak for 4 - 5 hours.
Add green chilly,ginger paste,salt and coconut paste in the buttermilk.
Now to make tempering.
Heat one tbsp oil in a pan.
Add rai/black mustard seeds let them crackle,then add curry leaves and whole red chilly.
Now add this tempering to butter milk mixture and mix it well.
Serve them.