Wash and soak the moong dal for 3-4 hours and grind to a fine paste.
Beat The Batter Very Well Till Light And Fluffy.
Add The Salt, Ginger Paste, Green Chilly And Coriander Leaves In The Batter.
Heat The Oil In A Deep Frying Pan. Make Equal Size Balls And Deep Fry It In Hot Oil Until Golden In Color.
Simmer It After We Put All The Vadas And Cook In A Medium Flame Until Done.
Now Take Out The Vadas Once Done Into A Bowl Of Water And Let Them Soak For 10 Minutes.
Now Press The Vadas So That Excess Water Is Out. Beat The Yogurt And Place The Vadas In A Serving Bowl And Pour The Curd All Over The Vadas.
Sprinkle Red Chilly Powder, Black Salt, Roasted Cumin Seeds And Garnish With Sweet Tamarind Chutney And Green Coriander Chutney
