Ingredients

• 1 litre curds
• 1 cup - black gram (Urad) Dal
• 2 tbsp - grated coconut
• 2 to 3 green chillies
• 2 cm - ginger
• 2 tsp - oil
• 1 tsp - mustard seeds
• few curry leaves
• 2 tbsp - coriander leaves, finely chopped
• Khara Boondi to garnish
• salt to taste
• oil to fry

How to Make Thair Vada

• Soak the Dal in water for 2 hours. Drain and grind with salt to a fluffy batter, using just a sprinkling of water.
• Heat oil for deep frying, till it is moderately hot.
• Take a piece of plastic sheet and grease it lightly with oil.
• Place about 3 tbsp of the Vadai mixture on it.
• Flatten to a disc, about 1/2 cm thick.
• Make a depression in the center with your fore finger.
• Transfer it carefully into the oil.
• Shape 3 or 4 more Vadas and drop into the oil.
• Fry on mode heat till the Vadas are cooked and golden brown.
• Well-made medu Vadas are soft and spongy with a thin crisp skin.
• Take 1 cup of curd and beat till smooth. Add 2 - 2 and a half cup of water and salt. Mix well.
• Grind coconut with chillies and ginger and add. Add the coriander leaves.
• Heat the oil in a small fry pan. Add mustard seeds. When they splutter, add curry leaves and add to the curd mixture.
• Add the hot medu Vadas to this thin curd mixture. Let it soak for at least 30 minutes. Beat the remaining curd till smooth. Add salt to taste.
• To serve, top the soaked Vadas with the curd and garnish with Boondi.