Curd (thayir) vadai recipe

INGREDIENTS:

1. Curd (thayir) - 1/4 liter
2. Black gram - 1 cup
3. Rice flour - 1/4 cup
4. Finely chopped Onion - 2
5. Finely chopped Green chili - 5
6. Finely chopped Ginger - 1 inch
7. Chopped Mint leaf - 10
8. Chopped Coriander leaf - 1/2 bunch
9. Chopped Curry leaves - 8
10. Salt - to taste
11. -- For Tempering --
    1. Oil - 1 tablespoon (tbsp.)
    2. Mustard seed - 1 teaspoon (tsp.)
    3. Cumin seed - 1 teaspoon (tsp.)
    4. Split black gram - 1 teaspoon (tsp.)
    5. Curry leaves - 4
    6. Coriander leaves - 1/2 bunch
12. Oil - to deep fry

PREPARATION:

1. -- Making the Curd--
   1. Beat curd (thayir), 1/2 cup of water and salt to taste.
   2. In pan heat 1 tablespoon (tbsp.) oil, add mustard seed, cumin seed, split black gram. Once the mustard seed start to splatter add curry leaves, coriander leaves.
   3. Cook for 1 min and add this to Curd (thayir). Mix well and keep it aside.
2. -- Making the Vadai --
   1. Soak the 1 cup of black gram in water for an hour.
   2. Once soaked drain the water and grind into a dough. NOTE: add as little water as possible. if you add more water the Vadai will soak lot of oil.
   3. To the black gram paste add rice flour, salt, onion, green chili, ginger, mint leaves, curry leaves, coriander leaves and mix well.
   4. Heat oil (1/2 liter) for deep fry to 350 degree Fahrenheit.
   5. Make small balls out of the dough flatten them make a hole in center and deep fry them until they turn golden brown and let them cool down.
3. Now add the cooled down vadai into the curd. Let them soak, garnish with coriander leaves and serve.

NOTES:

1. Hardest part of this is making the dough rolled and flatten it. It will be very sticky. Solution is to dip both hands in water and make the dough ball and drop it in oil.