13 December 2012,02:27 by
Ponmathi Srilekha.S

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Makes :
20 vadai

Preparation Time :
2 hours

Cooking Time :
30 minutes

Preparation Method :

  • Soak the black gram dal in 2 cups of water for 2 hours. Drain off excess water, completely.
  • Grind the black gram dal to a fine batter, add 4 green chillies and salt to taste.
  • Grind the coconut with the remaining green chillies and cumin seeds to a fine paste. Stir the paste into the curd. Mix in the salt.
  • Heat the oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the curd mixture and set aside.
  • Heat oil in a kadhai or wok. Wet both your hands. Take a ladle of batter and place it on the palm of your left hand.
  • Flatten the batter and make a hole in the centre. Slip the batter gently into the oil.
  • Fry till golden brown and crisp. Drain on a sheet of kitchen paper.
  • Arrange the vadai in a bowl and pour the curd mixture over them.
  • Garnish with chopped coriander leaves and serve.


  • 150 grams black gram dal
  • 3 tablespoon grated fresh coconut
  • 1 teaspoon cumin seeds
  • 1 litre fresh curd, whisked
  • Cooking oil for frying
  • 9 green chillies
  • Salt to taste
  • Chopped coriander leaves for garnishing


  • 1 teaspoon black gram dal
  • ½ teaspoon asafoetida powder
  • 2 teaspoon Cooking oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 dry red chilli, halved
  • A few curry leaves

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