Soak the urad dal overnight. Drain out all the water the next day. Put in a mixer grinder and grind into a smooth paste. Avoid using too much water while grinding. The lesser the better.
Put the paste in a bowl, add salt, hing and whisk for 5-6 minutes till the batter lightens and becomes fluffy.
Grease the donut tray slightly. If you don’t have a donut tray you can use idli stand too.
Add a sachet of eno in the batter and mix well. Put the batter into the donut tray by wetting your fingers. Place it in the steamer for 20-25 minutes.
Let it cool down and remove from the tray.
In a pan take lukewarm water, add salt and hing into it. Put the wadas one at a time in the lukewarm water for 30 seconds.... take them out squeeze the water gently and put the wadas into the serving bowl.
Now pour the chilled curd over the wadas along with the chutney’s and sprinkle some jeera ajwain powder, salt, red chilli powder and serve.
