Blend split black gram with some water into a thick and smooth batter.
Transfer in a bowl.
Add cumin seeds and salt and mix well.
Heat sufficient oil in a kadai .put in portions of batter and deep fry till golden brown and crispy.
Drain in a bowl of water and soaked for 5 mins.
Squeeze out excess water from soaked Vadas and place in a serving bowl.
Pour some yogurt, drizzle some date tamarind chutney, sprinkle some redchilli powder and black salt.
Serve and garnish with coriander and Curry leaves.
