2 tsp finely chopped coriander
1/2 tsp roasted jeera powder
for vada: 1/4 cup yellow moong dal, 1 cup split urad dal, 1/4 tsp methi dana, salt to taste, oil for frying
1 cup hung curd yoghurt
black salt to taste
1 cup water
1/2 tsp red chilli powder (optional)
1 cup mango pulp
2 tsp green chutney
2 tsp pomegranate
1/2 cup diced mango
2 tsp tamarind chutney
Soak the dals & methi dana overnight. Strain the excess water & keep it aside.
Grind the above into a fine batter, smooth when felt between the fingers. Add minimal water so that the texture is not too runny. Cover & keep aside for 2 hours.
Add salt to taste. Beat the batter well to incorporate air into the mixture.
Heat oil for frying. Keep on low flame.
Ladle out the batter and slide it into the hot oil. Fry until light golden brown.
Fill a bowl with water. Once the vada is fried, drop it into the water & keep it until ready to serve.
Take the yogurt in a mixing bowl. Add the water & mango pulp & mix well.
Add black salt, jeera powder & red chili powder. Refrigerate.
Take a serving dish. Squeeze the vadas out of the water & lay them in the dish.
Cover with mango curd. Garnish with green chutney, tamarind chutney, pomegranate, coriander & diced mango.