Dahi vada
Ingredients
For the batter: 1 1/2 cup udad dal (split black gram), 4 cups sweet curd or plain yogurt, 3-4 green chilies, 1 piece ginger, 1/2 cup fresh coriander leaves, oil for frying, salt, 1/2 cup sugar, chili powder and pepper powder	For tempering : 4 teaspoon ghee, 2 teaspoon cumin seeds, 5-6 curry leaves, asafoetida.
Method 1. Soak Udad dal for 4-5 hours. 2. Drain it and grind with a little amount of salt and water. 3. Stir the batter vigorously. 4. Heat some oil in a deep frying pan. Using a big spoon drop small amount of batter slowly into the oil. In the oil it looks round or oval shaped. Fry it from all the sides until golden brown. Similarly fry all the vadas. Remove them onto a tissue or a paper towel to let the excess oil drain off. 5. Once done, transfer all the vadas into the hot water for a minute. 6. Squeeze them in your palms lightly to remove excess water. 7. Grind green chilies and ginger into a paste. 8. Beat yogurt and add salt, sugar, chili and ginger paste to it. 9. Heat some oil in a small pan. Gradually add mustard seeds, asafoetida and curry leaves. 10. Let the tempering cool down. Pour it into prepared yogurt mixture and mix. 11. Serve vadas with yogurt, chili powder and pepper powder on the top. Garnish with coriander leaves/cilantro.