firstly, in a large bowl soak 1 cup urad dal in water for 2 hours
URAD DAL - DRAIN OFF
drain off the water and transfer to a mixi or grinder
blend to smooth thick and fluffy batter adding 1-2 tbsp of water
URAD DAL BATTER
transfer the urad dal batter to a bowl
beat in one direction for 2 minutes or until the batter turns smooth and fluffy
CHILLI - 1 CHOPPED
now add 1 chilli, 1 inch ginger, few curry leaves, 2 tbsp coriander, ½ tsp pepper, 2 tbsp dry coconut and ¾ tsp salt.
BEAT - 1 MINUTE
combine and beat for a minute
DROP IN HOT OIL
now dip your hand in the water, and start dropping them one by one to hot oil.
keep the flame in lower to medium stir occasionally
also, fry the vada till they turn golden brown and crisp
drain off the vada on to kitchen towel to absorb oil
HOT WATER - 4 CUP
drop the vada into large bowl and pour 4 cup hot water
SOAK - 5 MINUTES
dip and rest for 5-10 minutes. this helps to make vada soft and juicy.
once the vada is soaked well, squeeze gently and keep aside
CURD - 3 CUP
firstly, in a large bowl take 3 cup curd, ½ cup water, 2 tbsp sugar and ½ tsp salt.
whisk well to have smooth flowing consistency curd. add more water if required.
MUSTARDD - 1 TSP
in a pan heat 3 tsp oil and splutter 1 tsp mustard, 1 tsp urad dal, ½ tsp cumin, pinch hing, 1 dried red chilli, few curry leaves, 2 chilli and 1 inch ginger.
splutter the tempering and pour over curd mixture.
add 2 tbsp coriander and mix well making sure everything is well combined
further, pour the curd mixture over vada.
cover and refrigerate for 2 hours or until curd is well absorbed.
for serving, in a small plate place a dahi vada and pour ladleful of curd mixture
sprinkle little chilli powder and top with 2 tbsp boondi and few coriander.
READY TO EAT
finally, enjoy mosaru vada / thayir vada chilled