firstly, in a large bowl soak 1 cup urad dal in water for 2 hours.

drain off the water and transfer to a mixi or grinder.

blend to smooth thick and fluffy batter adding 1-2 tbsp of water.

transfer the urad dal batter to a bowl.

beat in one direction for 2 minutes or until the batter turns smooth and fluffy.

now add 1 chilli, 1 inch ginger, few curry leaves, 2 tbsp coriander, ½ tsp pepper, 2 tbsp dry coconut and ¾ tsp salt.

combine and beat for a  minute.

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.

drop the vada into large bowl and pour 4 cup hot water.

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.

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.

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.

finally, enjoy mosaru vada / thayir vada chilled.