|Urad dhal||1 Cup (16 tbs)|
|Raisins||20 , soaked|
|Coconut||1 Tablespoon, cut into fine pieces|
|Coriander seeds||1 Teaspoon, roasted|
|Cumin seeds||1 Teaspoon, routed|
|Curds||1 Cup (16 tbs)|
|Tamarind water||1 Tablespoon|
|Green chillies||3 , chopped|
Soak the dhal overnight,
Grind it the next morning with half a cup of water.
Add salt, coriander and cumin seeds, ginger, green chillies, raisins, coconut and coriander leaves.
Leave for an hour if possible.
Heat ghee in a frying pan.
Shape the dhal paste into flat cutlets (wadas) on the palm of your band and gently push them into the pan.
When fried they will puff out like pakoras.
Cool the wadas.
Soak in water for about an hour; squeeze out the water by pressing the wadas between your palms.
Put the wadas in beaten curd.
Season with salt and decorate with tamarind dots.
You can make the wadas a day in advance and keep them in the refrigerator.