Soak 2 large cups of urad daal for 5 hours Make a coarse paste (90%), add as LITTLE water as you can, add 4 Tsp Sugar, 1 tsp asafoetida, 2 pinch baking powderWhisk in a single direction (as much as you can) 🙂
Whisk curd (1 liter curd + 400 ml water) Fry vadas on low-medium flame, be careful here, you can use a medium sized spoon for frying these, it also helps in giving the round shape.
After frying, set aside for a minute or two, then put in warm water for 5 minutes
Squeeze water carefully with the help of your palms, make sure round to maintain the round shape.Add to curd, RECOMMENDED: Keep the vadas dipped overnight in curd, but, DO NOT keep in chiller or freezer.
Serve chilled with Sweet tamarind chutney, red chili powder, roasted cumin powder, salt and green coriander, You can add some chilled whisked curd also if you wish.