Urad dal ( black gram , skinned and split ) – 1 cup
Curd – 1 cup
Cumin ( jeera ) powder – 1 tsp
Red chilly powder – 1 tsp
Green chillies – 2 ( chopped )
Coriander leaves – little ( finely chopped )
Oil – for deep frying
Salt – To taste
Soak urad dal for 4 to 5 hours. Then , drain the water and wash urad dal again thoroughly. Grind it along with green chillies by adding little water. Note that the batter should be of thick consistency and not watery. Add salt, coriander leaves and mix evenly. Keep aside.
In a kadai, add oil. When heated, add a spoonful of the prepared batter and deep fry on medium flame till golden browned ( note that the colour of the vadas is not very dark ). Repeat the procedure for remaining batter.
Set the vadas to cool and later soak them for 2 to 3 minutes in luke warm water.
Squeeze out the water by pressing each vada between palms of your hands.Lay them in a plate. In a bowl, add curd, jeera powder, red chilly powder and salt. Mix evenly. Garnish it with finely chopped coriander leaves
Note : If you prefer add date - tamarind chutney and some salted boondi (soaked in water and later squeezed out).