Serves 5

For Vada

2 cups urad dal Salt to taste
2 tsp. chopped coriander leaves 6 green chillies, chopped finely
A pinch of soda bicarb

For Dahi

10 tablespoons yoghurt, diluted with water get the required consistency.
Salt to taste A large piece ginger, crushed very finely
1 tsp. mustard seeds A pinch of hing
1 sprig curry leaves Oil for seasoning


  1. Soak the urad dal in hot water for about 1 hour. Blend the soaked urad dal in a food processor using very little water till you get a smooth dough.
  2. Mix in all the remaining vada ingredients. Make small balls of the dough and deep fry in hot oil till golden brown.
  3. Drain and set aside. Let it cool to room temperature. Add the ginger and salt to the diluted yoghurt and whisk well till it becomes very smooth.
  4. Prepare the seasoning with mustard seeds, curry leaves and hing. Add to the curds and mix well.
  5. Now add the cooled vadas and mix well.
  6. Serve as a snack. Refrigerate whatever is remaining and do not re-heat.
Nutrient Composition Per Serving
Energy (Kcal) 340 Carotene (μg) 35.8
Protein (g) 10.75 Vitamin C (mg) 0.3
Carbohydrate (g) 25.17 Mg (mg) 76.42
Fat (g) 21.81 Na (mg) 25.52
Fibre (g) 0.82 K (mg) 359
Minerals (g) 1.6 Mn (mg) 0.58
Calcium (mg) 108.5 Zn (mg) 1.35
Phosphorus (mg) 187.9 Cr (mg) 0.015
Iron (mg) 1.91