Ingredients :
- 150 g bengal gram dal
- 150 g toor dal
- 100 g flavoured rice
- 750 g curd
- Frying oil
- to taste sugar and salt
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp snouf
- 1 tbsp chili flakes
- 50 g jaggery
- 25 g tamarind paste
Method :
- Soak the rice together with dals in water and keep for 7-8hours
- Grind the rice and dals together into a smooth paste.
- Brew and dry grind the whole spices and keep aside.
- In a deep based pan heat the jaggery with water, add tamarind paste and stir till the mixture thickens to make a chutney.
- In another deep base bowl mix the curd with sugar and salt and beat up. Divide the curd mixture in two separate bowls.
- Heat oil in a deep frying pan and deep fry vadas by putting small balls of the rice dal paste into the hot oil.
- Soak the vadas in a bowl of curd for an hour.
- Serve the soaked vadas on plate and top up with ground spices, remaining curd and tamarind Chutney.
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