Dahi vada

This is another avatar of vadai where vadai is immersed in sweetened curd. This round shaped fried dumpling is famous in the northern states of India.
 
Ingredients:
Medu vadai dough -2 cups
Curd - 2 cup
Sugar - 4tsps
Oil for frying

For garnishing:
Chilli powder -1/2tsp
Green Chutney -1/2tsp
Dates chutney -1/2tsp

Recipe for green chutney:
Grind together half cup of chopped coriander leaves, 1 tsp of lemon juice and a pinch of sugar to a smooth paste.
 
Method:
Beat the curd and sugar in a blender. Keep it aside.
Prepare medu vadai dough as given in my blog – Vadai and its many avatars.
Make round shaped vadai with the medu vadai dough. Deep fry them in hot oil till it turns brown. After removing the vadai from hot oil, immerse them in lukewarm water for few seconds. Remove and arrange them in a serving bowl. (Do not squeeze them as they may lose its shape). Pour the beaten curd over it. Garnish with the chutneys and chilli powder before serving. 
 

                                              Mysore bonda 
                          
Note: The round shaped vadai before soaking in curd is called Mysore bonda. It is served with coconut chutney and sambhar.