Ingredients

• 1 cup - urad dal
• 1 tbsp - rice
• 1 cup - finely scrapped white coconut
• Salt to taste
• Oil to deep fry
• For topping and garnishing:
• 2 cup - fresh non - sour curd
• 1/2 cup - milk
• 1 tsp - sugar
• 1 tbsp - coriander leaves, finely chopped
• 1 - onion, finely chopped
• 1 tbsp - fine sev
• Green chutney - 2 tbsp
• Sweet tamarind chutney - 2 tbsp
• Chilli powder and crushed cumin - 1/2 tsp each for garnishing
• Salt to taste

How to Make Coconut Dahi Vada

• For vadas:
• Wash and soak dal and rice in plenty of water for 5-6 hours.
• Grind to a paste, using as little water as possible.
• Add salt and coconut, mix well, till light and fluffy.
• Heat oil in frying pan.
• When hot, reduce heat, drop small dumplings into oil, few at a time.
• Fry till golden all over, remove, drain, keep aside.
• Dump fried vadas into plenty of hot water, keep aside for 10 mins
• Pressing out excess water from the vadas, gently.
• Cover with moist cloth, refrigerate till cold or until required.
• To proceed:
• Beat curd, milk and 1 cup water to make a thick smooth liquid, chill till required.
• Either make individually in small bowls as required, or many in one large shallow bowl for the table. Place vadas at base, pour curd mixture on top.
• Drizzle a little of green chutney and tamarind chutneys over it.
• Sprinkle chilli powder, salt and cumin powder scantily.
• Garnish with chopped onions, coriander and sev.
• Serve chilled and immediately after assembling.