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Ingredients:

For the wadas -

1 cup dhuli urad dal (split black gram without skin), soaked in water for about

5-6 hours,

Salt to taste,

Oil for deep frying,

Hot water for dipping the wadas.

For the dahi -

2 cups yogurt,

2-3 tsp sugar,

A pinch of salt.

To garnish -

Ground cumin (jeera powder) and red chilli powder.

Method:

Grind the urad dal with some salt and very little water until smooth. The batter should be thick. Meanwhile heat oil in a kadhai for deep frying on medium flame. Drop a small portion of the batter into the oil to test if the oil is hot. If it surfaces the kadhai then the temperature is right, if it sticks to the bottom then you need to heat it more. But do not increase the temperature, prefer to wait for some more time. This would let the oil heat up at the right temperature and when you put wadas into it, they won’t burn.
Drop small portions of batter into oil and fry them on low-medium flame in batches at a golden brown color. Drain and drop them immediately into hot water. Dip them well.
Mix all the ingredients of dahi and beat well until sugar has dissolved completely.
While serving place wadas into the bowl, top with dahi (yogurt mixture) and sprinkle ground cumin and red chilli.

Suggestions -

1. If you like savoury wadas add chopped ginger, green chillies, coriander leaves to the batter.

2. If you like sweet wadas then add raisins and cashew nuts to the batter.