Ingredients :

Black gram dhal (de husked) - 1 cup
Salt - 1 tsp
Oil - for deep frying
Fresh thick curd - 3 cups

Grind together :

Grated fresh coconut - 2 tbsp
Cashewnuts - 8
Green Chilles - 8-10
Salt - As required.

Garnishing :

Sprinkle fried boonghi, finely chopped coriander leaves and curry leaves.
                                        or

Soak vadai in plain whipped curds. Sprinkle powdered ' Kala Namak', roased jeera powder, plain salt, and little chilli powder just brfore serving.

Method :

1.  Saok dhal in enough water fr 2 hours.
2.  Grind dhal to a smooth paste without adding water. Approximately 30 minutes in a normal grinder.
3.  Add salt at the end of grinding. Deep fry vadais  in hot oil.
4.  Whip curds and add the groud paste to that.
5.  Keep the curds in a broad vessel.
6.  Put the vadais in prepared curds and allow it to saok for 2 or 3 hours. 
7.  Just before serving arrange on a plate with more curds on top. Garnish as you like.