INGREDIENTS

INSTRUCTIONS

Mix, wash and soak all dals together for 6-7 hours.  Wet grind to find
thick batter. Beat till fluffy.  Heat oil in large frying pan.  Drop in
pingpong ball sized lumps of batter.  Use moist hands or a moist spoon
to do the same.  Deep fry till very light golden. Drain, keep aside.
Repeat for all batter.  Put hot vadas in plenty of salted water and
soak for 30 minutes.  Drain and put in plain water.  Change this water
3-4 times till oiliness is gone.  Spread a moist muslin cloth in a
large shallow bowl.  Press out each vada gently between palms, place in
cloth.  Repeat for all, pile and keep in fridge covered till required.
Chill curds and milk.  To serve:  Beat together curds and milk till
smooth.  Arrange some vadas at the base of a bowl.  Pour enough curds
to cover vadas.  Drizzle some tamarind and green chutneys over it.
Sprinkle salt, red chilli powder, cumin over it.  Sprinkle chopped
coriander. Onions if desired.  Serve chilled.  Make same either in
individual bowls or in a large bowl.  Allow guests to adjust seasoning
as per taste.  Variation  Add all seasoning to the curds and mix well.
Check taste.  Add the vadas, and all to soak for 15-20 minutes.  Serve
in a large pot. Omit the onions.  Making time: 1 hour excluding soaking
and grinding.  Makes: 25-30 vadas  Shelflife: Fry ahead even a day. But
proceed with remainder when  required.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 201
Calories From Fat: 58
Total Fat: 6.7g
Cholesterol: 19.5mg
Sodium: 413.8mg
Potassium: 646.8mg
Carbohydrates: 28.6g
Fiber: 6.3g
Sugar: 17.5g
Protein: 10.6g