STEP 1.Soak whole white urad dal for about 2 hours and strain out the water.
STEP 1.Into the chopper, add ½ cup soaked whole white urad dal, 1 inch ginger, 2 green chillies chopped, ½ tsp asafoetida (hing), salt to taste, 2 tbsp water. Blend to get a thick smooth batter. Transfer the batter to a mixing bowl.
STEP 2.Heat the paniyaram pan and drizzle oil inthe cavities. Spoon the batter into each cavity. Cover the pan for about a minute and cook on medium heat till the tops of the vadais are steaming . Then remove the cover and flip over each vadai to ensure that they cook evenly on both sides and are cooked through.
STEP 3.Remove from the pan and keep aside.
STEP 4.For the tadka, in a preheated pan add 1 tsp oil, ½ tsp mustard seeds, 1 tsp split white urad dal and 2 dry red chillies broken. Saute on low heat and allow the seeds to crackle and the dal to turn golden and crip. Add 1 sprig curry leaf torn so the flavours come through. Turn off the heat and keep aside.
STEP 5.In a large serving bowl add c, whisk it till it is smooth and there are no lumps. Add ¼ cup freshly grated coconut and the tadka. Mix together with a little water to get the consistency of a thick lassi.
STEP 6.Add the vadais into the curds and refrigerate for a few hours to allow the vadai to soak well in the curd.
STEP 7.Serve topped with crunchy boondi.
calories per serving
5 g Fat7 g Protein21 g Carbs4 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment