Curd Vadai

- Grind some grated coconut and green chillies into a thick paste.
- Add this to thick curd and keep it aside.
- Rinse the required amount of urud dal (black gram) for about 1 1/2 hours.
- Grind into a thick paste. Add salt, coconut pieces, black whole peppers, and asafetida.
- Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape
- Make a small hole in the middle so that it gets fried uniformly.
- Drop this carefully into boiling oil and fry till it turns golden brown.
- Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixture.
- Add fresh coriander leaves, boondi.
- Splatter with mustard and asafoetida.