Wash and soak urad dal with meethi seeds for atleast 5 to 6 hrs. Blend soaked urad dal along with meethi with ginger, green chilli and jeera to a smooth paste without using water. Whisk well batter in one direction with whisker for sometime. Keep the batter in warm place for 3 to 4 hrs for fermentation.
Heat up the oil in kadhai. Once oil gets heated properly, deep fry wada from batter on medium to low flame till golden brown. Remove from oil and immediately dip the wadas in water for half an hour.
Take curd in bowl. Add sugar and salt. Blend it with blender. Add chopped green chillies if required. Mix well.
Remove wadas from water. Gently press to remove water and keep wadas in bowl. Pour prepared curd over wadas.
Heat up the pan on low flame. Add 1 tbsp oil. Then add mustard seeds. Once it crackles, add curry leaves. Pour this tempering on curd. Garnish with chopped coriander leaves.
Keep in refrigerator for sometime. While serving, garnish with salt and red chilli powder/dhania jeera powder or tamarind dates chutney. Serve chilled!!
