Thayir Vadai/ Curd /Yoghurt Vada/ Dahi Vada

The soft and cool vada for summer is here. I wonder if anyone dislike it!
Really cool!

Ingredients:
Ulundhu/ Urad dal – 2 cups
Black peppercorns – 2 tablespoons
Baking soda – a pinch
Curd/ Yoghurt – 4 cups
Oil, Salt and water as required.
Coriander / Cilantro – few for seasoning

Method:

1. Soak urad dal in water for 6 hrs and wash it clean.
2. Grind the urad dal into a thick paste with very little water. If the paste is loose with water, add little rice flour.
3. Add baking soda, pepper and salt and keep it aside for 10 minutes.
4. Heat oil sufficient for deep frying in a pan.
5. When the oil is hot, wet your left palm with little water (to ensure that the paste does not stick to our palm), take a little quantity of the ural dal paste and flatten it on the palm. Dip your right index finger in water and make a hole in the center so that it looks like a donut.
6. With your right hand, take the donut shaped paste from the left palm and add it slowly to the oil and deep fry it in medium heat.
7. Once you see that the vada is cooked and turns into golden brown colour, remove it and put it immediately into warm water so that it becomes soft and absorbs water.
8. Repeat the steps 5 to 7 until the paste is complete.
9. Take curd/ yoghurt in a vessel, add little water and salt and stir it.
10. Add fresh coriander leaves/ cilantro to the curd. You can also add a seasoning of mustard seeds and channa dal if you like.
11. Add the vada soaked for at least 10 minutes in water to this curd and serve.