Delish beyond belief. Now craving South Indian cuisine.
- curry leaves
- 1/2 tsp cumin seeds
- 1 inch knob ginger
- 2 green chilies (or more, according to taste)
- 2 handfuls urud dhal, washed, cleaned and soaked for 6 hours or overnight in water
- Grind all of the above with minimum water added, adding it judiciously and a little at a time to get a batter that is thick and not runny, yet smoothly ground.
- Mix in salt
- Heat oil in a wok over a medium flame. When the oil is hot, drop rounded spoonfuls into the oil and fry till a golden brown, turning them over to even the browning. This will take a few minutes as the inside of the vadas or dumplings need to be cooked as well. Perhaps about 8 minutes ?
- Remove from the water, gently squeeze them till a bit dry and arrange in a dish.
- Drain on absorbent paper, then soak them in warm water for about 5 minutes. This will draw out the excess oil.
- Grated ginger
- Cumin powder
- Whisk yogurt and water to a thick yet runny consistency, add the remaining ingredients.
- Pour over the dumplings.
- Tarka with urud dal, curry leaves, asephoetida (hing) powder – a pinch, mustard seeds and dried red chili.
- Remove from the heat and ad 1/2 tsp red chili powder into the hot oil.
- Pour over the yoghurt-vada mixture in dish.
- Garnish with plenty of chopped coriander.
To die for.