Urad dal : 1 cup
Green chillies : 5
Ginger ( finely chopped) : 1/2 tsp
Curd : 3 cups
Cashewnuts : 2 tbsps
coconut : 1 tbsp
Jeera powder : 1/2 tsp
Grated carrot : 1/2 cup
Suger : 1/2 tsp
Oil for deep frying.
Wash and soak ural dal for an hour.
Soak cashewnuts in warm water for 1/2 an hour.
Drain the water from urad dal completely and grind with 3 green chillies, salt and ginger to a fine paste for atleast 45 mins.
Mix curry leaves and asafotida.
Heat oil in kadai , place a plastic sheet or banana leaf in your palm and wet it with little water.
Take a ball of batter and place it on a sheet/ leaf, flatten it and make a small hole in the middle.
Drop it into the oil, deep fry the vada until it turns golden brown.
Grind soaked cashewnuts, remaining green chillies, coconut to a fine paste.
Beat the curd with little salt, add the cashew paste, salt,sugar and mix well.
Put the vadas in little hot water for few mins, take them out and squeeze out the excess water.
Arrange the vadas on a wide/flat tray, pour the curd mixture over it, while serving garnish with grated carrot, jeera powder and coriander leaves.