Dry roast foxnuts till crisp.
Grind them too to a coarse powder.
In a deep pan, take 1 cup water and add salt.
Let it boil
Then Add samak rice powder and cook on medium until it forms a dough consistency.
Switch off the flame and let it cool slightly
Take boiled & mashed potatoes, in a bowl add samak rice dough, ground foxnuts, green chilies and ginger paste, salt, pepper powder and chopped coriander.
Mix well and make wadas taking small portions of the prepared dough
Can wet hands if its sticking
Heat oil in a wok and fry the wadas till crisp
and golden from all sides.
Make sure you fry them in batches and do not overcrowd the kadhai.
Dish out all the vadas on absorbent paper on a plate.
For the tempering,
heat some oil in a tadka pan.
Once it is nicely hot, add cumin. As it splutters, add whole dried red chilli and some peanuts
Add some more red chilli powder if you like.
Switch off the flame, then add curry leaves a
Now For assembling,
Beat or sieve the thick curd to an even consistency
Add salt and sugar and give a nice mix
Place two wadas in the serving plate
Top it with some curd and sprinkle blk pepper and red chilli powder.
Pour the tempering over it
Enjoy
