• Rinse and soak the urad dal in enough water for 2 hours.
• Drain the water and blend to coarse paste using very little water (I used one tbsp) and salt.
• Transfer the batter in a bowl and whisk for 5 minutes until it is very light. Add salt, baking powder and mix gently.
• Take a glass filled with water and drop small drop of batter in it. If the batter floats on top, it’s ready. If not, then whisk it some more.
• Add onions, green chilies and ginger. Mix gently.
• Heat oil over medium heat
• Wet your fingers, take some batter and make a hole in the centre using your thumb.
• Drop the vadas gently into the hot oil and deep-fry on a medium flame till it turns golden brown. Drain on absorbent paper.
• Repeat with the remaining batter.
• Serve immediately with coconut chutney, and sambhar.

Chutney

• In a grinder add coconut, cilantro, green chilies, garlic and yogurt. Grind to make a smooth paste. Do not add water. If required add yogurt. Remove the mixture in a bowl.
• In a small pan dry roast cumin seeds, mustard seeds and curry leaves.
• Add the tempering to the chutney. Add salt and mix well.