1/4 cup moong dal split mung beans
2 green chillies
1/2 tsp ginger grated
1 tsp cumin seeds
3 black peppercorns coarsely ground or whole
1 tbsp raisins
2 tsp coriander leaves chopped
1 cup yogurt
1/4 tsp salt
1/4 tsp sugar
1/4 tsp black salt or chaat masala to serve
1/4 tsp roasted cumin powder to serve
1/4 tsp chillie powder to serve
tamarind chutney to serve
coriander leaves garnish
Wash and soak the lentils together for about 5 to 6 hours. Then grind the lentils with green chillie and ginger into a thick batter, use water if needed a few spoons at a time. Batter should not be watery.
Add salt, cumin seeds, coriander leaves, raisins, black pepper and mix throughly in a circular motion. One way in a circular motion with hands or wooden spoon for 2 to 3 minutes till the batter becomes soft, fluffy and changes colour lightly from yellow to white.
Heat oil then put a tablespoonful of batter and shallow fry few at a time in medium low heat. It will puff up and as to be light golden brown not dark, the inside of the vada should be cooked.
When the vada is cool, not hot at all soak it in luke warm water for 2 to 3 minutes. If it is hot it will become soggy. Squeeze the water by pressing each vada in between palms squeezing lightly. Place in serving bowl then cover with yogurt beaten with salt and sugar.
Garnish with chaat masala, cumin powder, chillie powder, tamarind chutney and coriander leaves over the yogurt.
Let the yogurt vadas sit for at least half hour before serving, the longer it is kept the tastier it will be. If the yogurt has absorbed, add more and garnish before serving.
This yogurt vada is modified from here and goes to MLLA #28 at Dil Se, cooking for kids festive food, hearth and soul, anyone can cook, only event festive food, Flavours of Punjab and bookmarked Tuesdays.
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