Medhu wada + dahi wada

1. Wash and Soak the udid daal (with a tablespoon of rice) for 2 hours minimum. Grind it in a mixie to a coarse paste. Keep adding minimum water and grinding continously. Once you think the paste is made, keep grinding for some more time till the paste fluffs up. This is critical to make sure that the wadas come out crisp.

2. Add salt, ginger & coconut pieces finely cut, finely chopped chillies into the batter.

3. Heat oil in the kadai and make small donuts out of the batter and deep fry them.

4. When you start frying the second batch of wadas, the first batch needs to be soaked in water (or very thin butter milk) This needs to be done now for the wadas that you will save for dahi wada later. You can keep a few crisp ones to eat with chutney or sambar.

5. Once the wadas are nicely soaked, press them to remove excess water and save them for later in a box. You can refrigerate them as they taste good when they are cold.

6. Beat the yoghurt into a think paste, add sugar, salt to it.

7. When ready, take a couple of soaked wadas, add dahi and red chilli powder, pepper to taste, garnish with coriander leaves and serve.