The Vada batter
250 gms of Urad dal(green split dal)
2 green chillies
2 inch piece of ginger
Few pepper corns
Some curry leaves.
Salt to taste.
Oil for frying.
Thairu (Curd) 4000 gms beaten well, Add salt to taste.
Water for thining the curd.
1 tbs of oil
1 tsp of mustard seeds
3-4 red chillies broken
Some curry leaves
Pinch Urad dal
Soak the Urad dal for 2 hours at least. Then grind all the ingredients of the batter to a thick smooth paste.Add salt. Dont keep the batter fry the vadas immediately.
Heat the oil in a large wide mouthed pan. When the oil is hot. Wet your hands make small balls of the batter and deep fry in the hot oil till it is dark brown.
Dunk the hot vadas into hot water.
Now remove the vadas quickly from the hot water and drop them into the beaten curd.
Do not crowd the pan with vadas when you fry them. Keep turning them constantly in the hot oil.
Shift the curd and vada into the serving dish carefully: being careful not to break the vadas, thin the curd (if required) before you add the vadas.
For tempering the dahi vada
Heat the oil add the mustard seeds, broken red chillies and curry leaves.
Now pour it over the dahi vada.
You can serve it at room temperature or chilled