For the vadas (makes 8)

To be mixed into a curds mixture


For the vadas

  1. Clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours.
  2. Drain well and blend in a mixer to a coarse paste using ¼ cup of water.
  3. Transfer the mixture into a deep bowl, add the asafoetida, ginger-green chilli paste, salt, finely chopped California walnuts and 1½ tablespoon of water and mix well.
  4. Wet a deep ladle with little water, pour 1 tablespoon of the batter in it and drop it in hot oil. Deep-fry on a medium flame till it turns golden brown in colour from all the sides. Upto 2 to 3 such stuffed vadas can be deep-fried at a time in a batch.
  5. Soak the deep-fried vadas immediately in a bowlful of water for 20 mins.
  6. Squeeze out and drain all the excess water by pressing the vadas gently between your palms. Keep aside.
  7. Repeat steps 5 and 7 to make more stuffed vadas.

How to serve

  1. Just before serving arrange 2 vadas in a serving dish and spread 1 portion of the curds mixture evenly over it.
  2. Finally sprinkle a little chilli powder and cumin seeds powder evenly over it.
  3. Serve immediately garnished with coriander.