Dahi Wada

Method

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1. 1

   Wash the lentil and soak it in water for 3–4 hours before you start. Drain the water when you begin.

2. 2

   Grind the lentil to a fine paste with very little water. The batter should be of pouring consistency, not very thick.

3. 3

   Add finely chopped ginger, chopped green chillies, cumin seeds, coarsely pounded peppercorns and salt. Mix well, then beat the batter for 8–10 minutes to work air into it.

4. 4

   Heat oil in a kadai (deep frying pan). When hot, use your hand to drop in medium-sized portions of batter; do not make them too large, so that the centres cook through. Fry until golden.

5. 5

   Lift the wadas out and drain off excess oil. Let them rest for a few minutes, then soak each wada in water for a few minutes — this stops leftover oil from continuing to cook the inside and helps the wadas take up curd.

6. 6

   Beat the curds with water to a thick, flowing paste. Lightly squeeze the excess water out of each wada without breaking it, then dip it in the beaten curd.

7. 7

   Arrange the wadas on a plate, spoon more beaten curd on top, and garnish with red chilli powder, cumin powder and finely chopped coriander leaves.