Ingredients

The following ingredients have 4 Servings
  • 1 cup urad dal/black lentils
  • 1 green chili (chopped)
  • 1/2 inch ginger (chopped)
  • 1 tsp cumin seeds/jeera
  • salt as per taste
  • 1/2 tsp baking soda
  • oil for frying
  • For the dahi or yogurt sauce
  • 2 cup yogurt
  • 1 tsp chaat masala or as required
  • 1/4 tsp red chili powder or as required
  • 1 tsp roasted cumin powder/bhuna jeera powder
  • black salt as per taste
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 2 whole dry red chili
  • a sprig of curry leaves

Instruction

  • Soak the black lentils/ural dal for atleast 2 hours.
  • In a food processor add green chili, ginger and cumin seeds/jeera and grind until the dal turns into a smooth paste.
  • Add the salt and baking soda and mix the batter well.
  • Heat oil in a kadai and take small amount of the ground paste by spoon or hand and drop it into the oil and fry them in batches until golden brown. Remove from oil and keep the baray or vadas soaked in water for 15-20 minutes.
  • Gently press the baray or vadas to remove excess water. Set aside.
  • Prepare your yogurt sauce by whisking the yogurt well with salt. Add the chili powder and cumin powder and mix.
  • Arrange the vadas or baray in a plate and pour the yogurt mixture on top of them. Sprinkle chat masala on top of it.
  • Heat oil in a pan and add mustard seeds, when they begin to splutter add the whole chili and curry leaves. Pour this tempering over the yogurt and vada. Serve it immediately.