- Urad dhal – 1 cup
- Green chilli – 2
- Fresh ginger – a small piece
- Coconut gratings – 1 tablespoon
- Salt – half teaspoon
- Oil – for deepy frying
- Curd – 3 cups or as required
- For Garnishing:
- Fresh coriander leaves – few
- Grated carrot – 1 teaspoon
- Karaboondi – 1 tablespoon
- Soak urad dhal in water for one to two hours. Wash well and grind it to a soft paste. Remove and add salt and mix it well.
- Grind separately coconut, ginger and green chillies to a fine paste. Beat the curd and add this paste along with a pinch of salt. Mix well and pour it in a tray. Keep aside.
- Boil some water in a broad vessel and keep it aside.
- Heat oil in a kadai. Take a lemon size ball and slightly flatten it and make a hole in the centre. Drop gently in the hot oil and deep fry till it becomes golden brown. Remove it and put it in the hot water. After few seconds, remove it from the water and put it in the curd. Finish all the dough like this. Allow the vadai soak in curd for half an hour.
- Before serving add more curd on top of it and garnish with coriander leaves, carrot gratings and Kara Bhoondi.
- For garnishing, you can also draw designs like kolam on top of the curd using chilli powder, jeera powder or chat masala.