- 1/2 teacup
moong dal (with skin)
- 2 green
chilies
- A pinch of
Asafoetida
- 1/2 teaspoon
soda bi-carb or fruit salt
- 2 teacups fresh
curds
- 2 pinches
roasted cumin powder
- 2 pinches
chili powder
- 1 tablespoon
chopped coriander (optional)
- Salt to
taste
For the
Seasoning
- 1/2 teaspoon
mustard seeds
- 3 to 4
pieces green chilies
- A pinch of
Asafoetida
- 1-1/2
teaspoons oil
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- Soak the
moong dal for 3 to 4 hours. Drain
- Add the
green chilies and blend in a mixer with very little water
- Add the
asafoetida and soda bi-carb and mix well
- Heat a
non-stick sandwich toaster and spread 1 teaspoon of the
mixture in each cavity. Close the heat. When ready, the
mixture will be toasted into pieces of triangular shape.
Take out the toasts
- Dip the
toasts in water for 5 minutes. Thereafter, squeeze out the
water and arrange the vadas on a plate
- Beat the
curds with the salt
- To prepare
the seasoning, heat the oil and fry the mustard seeds for
1/2 minute. Add the green chilies and asafoetida. Mix the
seasoning with the beaten curds
* Spread the
seasoned curds over the vadas. Sprinkle the cumin powder,
chili powder and coriander on top and serve. If you like,
also sprinkle sweet
and sour chutney
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