Curd Vada / Thayir Vada

Soak urad dal for 3 hours. After 3 hours, refrigerate for 2 hours.

Drain the water and grind to a smooth paste by adding a little cold water.( 1-2 tbs water)

Transfer to a bowl. Add rice flour, chopped onion, ginger, green chilli, pepper corns, asafoetida, salt, and chopped curry leaves.

Beat well using a whisk to get a soft and fluffy batter.

In a bowl, add curd, salt, and sugar. Beat it.

For tempering, heat oil in a pan. When hot, add mustard seeds.

Add green chilli, chopped ginger, and curry leaves. Sauté for 1 minute.

Add the tempering to the curd and mix well. Set aside.

Heat oil. When hot, grease your hand with water and take a small ball from the batter.

Make a hole in the center with your finger and drop it in hot oil.

Deep fry in medium flame, flipping both sides until light brown.

Dip the hot vada in water for 5-6 seconds, then squeeze out the water gently.

Add the vada to the prepared curd mix and let it rest for half an hour.

Repeat the process for all vadas.

Garnish with grated carrot before serving.