Lentil Dumpligs in Yogurt/South Indian Dahi Vada

Lentil Dumplings in Yogurt

From the Indian Andhra Cuisine Lentil Dumplings in Yogurt known as Avadalu (Dahi Bada) but the spices used are very different and full of flavor!!!
Ingredients:-
Black-gram lentils/Urad dal(white without the cover) – 2 cup
Curd – 2 – 3 cups
Green chillies – 2-3 finely

chopped
Cumin seeds/Jeera – 1-2 tspn
Salt to taste
Oil for deep frying

For seasoning:
Mustard Powder(To make mustard powder take 4/5 spoons of mustard seeds and grind it in mixer as shown)
Black-gram lentils/Urad Dal – 1 tspn
Bengal-gram/Channa dal – 1 tspn

Mustard seeds – 1/2 tspn
Green chillies – 1 finely chopped
Curry leaves/Kadi patta – 7-10 leaves
Asafoetida- a pinch
Coriander/Dhaniya leaves for garnishing

Preparation:-
1. Soak the blackgram lentils for 3-4 hours.
2. Clean them well and grind to fine smooth paste, Remember it should be a tight paste.So do not add water.(Only few drops if needed)
3.Now remove from the grinder , add few cumin seeds(not necessary) and salt to taste.
4.Now wet your one palm with little water and take 1 spoon of above paste and with your hands turn it into doughnut shape/You can use a thin greased sheet as well to make this.
5.Carefully drop it into the hot oil and fry it on both sides on medium heat to a golden brown color.
6.Soak the above made vadas in warm water for 1/2 mins (this is to remove excess oil and make it soft).
7.Now into the curd add chopped chillies, mustard powder, chopped parsley, salt to taste and mix well.
8.Add the above made vadas into the curd now.
9. Garnish by adding more mustard powder and parsley.
10.Served typically cold after refrigeration for sometime to enhance the taste of mustard and curd.

Note:- To spice it up a little more to the add a topping/tadka of(mustard sees, asafoetida, curry leaves, green chilly, black-gram lentils,Bengal gram)
Step by Step Recipe of Lentil Dumplings in Yogurt (Log with FB)