Ingredients
For The Vadas
1 cup green moong dal (split green gram)
2 green chillies , roughly chopped
a pinch of asafoetida (hing)
salt to taste
1/2 tsp fruit salt
1 1/4 tsp oil for greasing and cooking
For The Curds
2 cups low-fat curds , made from 99.7% fat-free
salt to taste
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
Other Ingredients
1 tsp cumin seeds (jeera) powder
2 tsp chilli powder
Cooking Instructions
Clean, wash and soak the moong dal for 3 to 4 hours.
Drain, add the green chillies and blend in a mixer to a smooth paste, using a little water.
Transfer the paste into a bowl, add the asafoetida and salt and mix well.
Sprinkle the fruit salt and 1 tbsp of water over it. When the bubbles form, mix gently.
Grease a non-stick tava (griddle) using ¼ tsp of oil.
Pour ladlefuls of the batter on it to make 3 to 4 vadas at a time.
Cover with a lid and cook on a slow flame for 2 to 3 minutes.
Turn upside down, cover again and cook on a slow flame using ¼ tsp of oil for 2 to 3 minutes.
Repeat with the remaining mixture to make more vadas.
Soak them in enough water for 2 minutes. Thereafter, squeeze out the water and keep aside.
For the curds
Combine the curds and salt in a bowl and mix well using a whisk.
Heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add this tempering to the whisked curds and mix well
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