Thayir Vadai by Vidhya

Thayir Vadai

3 cups of urad dal soaked for 2-3 hours and then ground it to a fine paste adding water very sparingly. Added a table spoon of cumin powder(freshly ground) and a teaspoon of pepper powder freshly ground along with asafoetida( a pinch) to the batter . Added Salt to taste as well.

Then made Vadas by frying them in oil and after 10 minutes soaked them in yoghurt.
Then kept the soaked vadas + yoghurt mix in fridge.

In the morning in a kadai fried some cumin,greenchillies,ginger,curryleaves( thanks Ayshu) and added this to the yoghurt+ vada mix. I also added more yoghurt for the look!
Before serving garnished with coriander leaves and grated carrot.

Some of the things I noticed.
The Vada was a little hard and also tasted a little ( very little I would say) raw. I am not sure what made it that way. Is it because I made it the previous day...Iam not sure.