For the wadas
Udad dal (Black gram dal) 1 cup
Mung dal (Green gram dal) 1/4 cup Salt to taste
Method for Wadas
Soak the two dals for 7-8 hours or overnight.
Grind it to a smooth paste.
Add salt to taste.
Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are
Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.
Take each wada out from water, squeeze the water out and set aside.
For the Dahi (yogurt)
Dahi (yogurt) 5 cups
(You can use homemade yogurt or low-fat yogurt from the market)
Green chillies, chopped 1 tsp
Ginger grated 1/2 tsp
curry leaves 7-8
Mustard seeds 1/4 tsp
Salt to taste
Sugar 4 tsps (yogurt should taste little sweet)
Method for making dahi
Blend the yogurt with little water until it is smooth.
Add sugar, salt, green chillies and ginger.
Make a tarka (seasoning) of mustard seeds, asafoetida and curry leaves and add to yogurt.
Keep the yogurt in refrigerator until it is chilled.
Serving the wadas
Arrange the squeezed wadas in a deep dish. Pour the yogurt on the wadas such that all the wads are
covered well by the yogurt. Sprinle red chiili powder, roasted jeera powder and black salt
(sanchal).Serve with sweet tamarind(imli) chutney.