Wash and soak the urad dal and moong dal overnight in enough water.
Next day, drain and blend in a mixer to a smooth paste using cup of water.
Transfer into a deep bowl, cover with a lid and keep aside to ferment for 3 to 4 hours.
Add the powdered oats, salt and baking powder and mix well.
Grease the appe moulds with tsp of oil and pour approx. 1 tbsp of the batter into each mould.
Cover with a lid and cook on a medium flame for 3 to 4 minutes or till they turn golden brown in colour.
Turn each vada upside down using a fork and cook on the other side on a medium flame for another 2 to 3 more minutes or till they turn golden brown in colour.
Repeat steps to make more vadas in 2 more batches.
Soak the vadas in enough water in a deep bowl for 20 minutes.
Thereafter, squeeze out all the water from each vada by pressing them in between your palms. Keep aside.
Assembling
Place vadas on a serving plate and spread cup of salted curds over them.
Sprinkle tsp of cumin seeds powder and tsp of chilli powder over it.
Pour imli & green mint chutney over it
Serve chilled
