For the vadas cup urad dal (split black lentils ) teaspoon asafoetida ( hing ) a pinch soda bi-carb salt to taste To be mixed together into a stuffing 2 tablespoons cashewnuts , chopped 2 tablespoons sultanas ( kismis) 1 teaspoon ginger - green chilli paste Other ingredients oil for deep frying For serving 1 cup fresh curds , beaten a pinch black salt ( sanchal ) 2 tablespoons sugar salt to taste For the garnish chilli powder roasted cumin seed ( jeera ) powder chopped coriander Method 1. Clean, wash and soak the urad dal for 2 to 3 hours.

2. Drain out all the water.

Grind the urad dal to a coarse paste in a blender using a little water. 3.

Add the asafoetida, salt, soda bi-carb and approx. 3 tablespoons of water to the urad dal paste and mix well with your hands.

4. Spread 2 tablespoons of the urad dal paste onto a 125 mm.

x 125 mm. (5" x5") piece of wet muslin cloth and form a 50 mm.

(2") diameter circle (using wet hands). 5.

Place teaspoon of the stuffing in the centre of the urad dal paste and fold the muslin cloth over in the centre to make a semi-circle (as shown in the diagram below). 6.

Seal the edges of the semi-circle. Carefully open the muslin cloth and place the stuffed vada on your fingertips (wet your hands before).

7. Carefully slide the stuffed vada into a kadhai filled with hot oil and deep fry about 4 to 5 vadas at a time over a medium flame till they are golden brown.

8. Drain and soak the vadas in water for about 45 minutes.

How to proceed 1. Mix the curds, black salt, sugar and salt together.

Keep aside. 2.

Just before serving, squeeze out any excess water from the vadas by gently pressing each one between your palms. Arrange the vadas on a serving dish.

3. Pour the curds over the vadas.

Sprinkle chilli powder, cumin seed powder and coriander on top. 4.

Serve immediately. 5.

6. 7.

8. 9 (less)