Mosaru Vade/Dahi Vada/Thayir Vada

A south Indian snack usually available during summer in all hotels. Here is the recipe for it.

For Vada:
1 cup black gram seeds / uddina bele

2-3 tsp white rice
8-10 black pepper
3-4 curry leaves
small piece of ginger
5 green chillies
2-3 tsp chopped coconut pieces(optional)

For Dahi Masala:

2 cups thick yogurt /curd

4 tsp sugar

salt to taste

1 tsp oil

1/2 tsp mustard seeds

pinch of hing

2-3 curry leaves

1/4 cup finely chopped coriander leaves

1 grated carrot

1/4 cup boondhi

Method:

Wash and soak black gram seeds and rice in water for 3-4 hours or at least 1 hour.

Take salt, black pepper seeds, green chilies, ginger in a mixer jar and grind them first then add black gram seeds and rice to it. without adding too much of water grind it to smooth paste. better to use wet grinder for this where water can be avoided.

Add chopped curry leaves and coconut pieces to it and keep it aside for 1-2 hours.

Meanwhile prepare curd masala. Beat yogurt and add sugar , salt to it. prepare tadka with oil, mustard seeds and hing and keep it aside.

Heat oil to deep fry vadas. There are following ways to prepare vada.

1.Take big lemon size dough and put it on plastic sheet or plantain leave. make hole in middle (see picture below) and carefully transfer it to heated oil. (wet your hands with little water to handle hough easily).

2. or transfer the dough into Anjali Vada maker and prepare vadas. (I used to prepare using vada maker till I was in Banglore but here I didn't find it in grocery stores).

deep fry both side of vada till they become golden brown in color.Take 3 cups of drinking water in a  vessel and put deep fried vada's in water for 5 mins.(this helps in softening vada and helping it to absorb yogurt masala).

After 5 mins , transfer vadas to curd mixture. Decorate it with carrot , coriander leaves , prepared tadka and boondhi.

 Serve as per your taste. I chilled and served it.