Make a check list, Collect all required ingredients; keep them within your reach.
Make a check list, Collect all required ingredients; keep them within your reach
Soak urad in water for an hour
Drain the water, add urud little by littke to a wet grinder, add water little by little while grinding. Grind ginger and geen chile also along with urud. Make a soft silky smooth batter. Salt to taste. Add baking soda.
Stir in chopped cilantro leaves.
Make vadas in Appam Maker (photo), Cook over simmering heat. Grease the mould. Fill each mould with the batter. Add a few drops of oil on the top of vada. Cook covered. Cook both sides.
Vada is ready when the tip of the knife comes clean when inserted into the vada, Remove the vadas from appam maker, make a few holes in the vada before submerging in the curd.
Prepare the curd in a bowl big enough to hold 10cups. Start with 6 cups of curd, Whisk to make it smooth. Add chopped cilantro and curry leaves, Salt to taste.
Temper mustard, fennel and asafetida in hot oil in a small saucepan. Transfer the tempered spices to the curd and stir in. Place vadas in the curd.
Vadas absorb curd and swell. Garnish with curry and cilantro leaves. You may add more curd if you feel like, taste before serving.
