Name: Curd Vada recipe by Anuradha Karan at BetterButter
Cook time: 240 min
Total time: 240 min
Yield: 10
Ingredients: Whole Urad dal (without skin) - 1 cup; Pottukadalai or chutney kadalai or fried gram - 1/2 tsp; Green chillies -2-3 Ginger grated - 1/4 -1/2 tsp; Salt as needed; Curd - 3 cups whisked; For garnishing : Roasted cumin powder - 3/4 to 1 tsp; Red chilli powder - 1/2 tsp; Finely chopped coriander leaves; Carrot (Grated) - 1

Ingredients Serving: 10

Whole Urad dal (without skin) - 1 cup
Pottukadalai or chutney kadalai or fried gram - 1/2 tsp
Green chillies -2-3 Ginger grated - 1/4 -1/2 tsp
Salt as needed
Curd - 3 cups whisked
For garnishing : Roasted cumin powder - 3/4 to 1 tsp
Red chilli powder - 1/2 tsp
Finely chopped coriander leaves
Carrot (Grated) - 1

Instructions

Soak urad dal and rice for 2 hours (totally). Keep it in the fridge for 1 hour before grinding.
Drain all the water completely and grind for a few minutes first. Then add green chillis, grated ginger, salt as needed and grind to a smooth paste. (You can sprinkle little water only if it is absolutely necessary.) Mix the batter well.
Heat oil, then dip your hands in water, take a little batter and shape it into a small lemon sized ball and drop it in oil gently. Deep fry in medium heat till golden brown. Drain the oil well and keep it aside.
After frying all the vadas, soak the vadas in butter milk for about 3-4 minutes. Gently squeeze to drain all the water. Arrange it in a plate or a serving bowl.
Place vadas in a serving bowl. Whisk curd, chilli powder, roasted cumin powder and salt as needed. Pour the curd over the vadas. Sprinkle or garnish with little of roasted cumin powder, red chilli powder and finely chopped coriander leaves.

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