Dahi Oats Vadai

I used to prepare dahi vadai generally with urad dhal vadai. Once when I was in my friend's place she made the vadai with moong dhal, which was so soft and yummy. I used the same recipe and added oats to it. This dahi vada is generally served with green chutney and tamarind chutney. Today when I prepared it I didn't have the ingredients for both chutney, so to add a spicy and tangy flavour I used tomato ketchup and chat masala, which tasted good too. Anyway I have included the recipe for chutney, so you can use the chutney recipe or tomato ketchup like me ;-)

Preparation Time: 15 minutes+ soaking time 2 hours
Cooking Time: 20 minutes
Makes  about 12 mini vadai

Ingredients:
Moong dhal split yellow- 1 cup
Rolled oats- 1 cup
Bicarbonate of soda- 1/4 tsp
Yogurt- 2 cup
Oil for frying
Salt to taste

Green Chutney:
Coriander leaves- 5 stalks
Mint leaves- 1 tbsp
Green chilli- 1
lemon juice- 2 tbsp
Coconut- 1/2 tbsp grated
Salt to taste

Tamarind Chutney:
Tamarind- 1 lime size ball
Dates- 3 seedless
Fenugreek powder- 1/4 tsp
Chilli powder- 1/4 tsp
Jaggery- 1 tsp
Dry ginger- 1/4 tsp
Salt to taste

Method:
To make vadai:
Soak the dhal in water for 2 hours. Grind the dhal along with oats by adding little water. Add salt and bicarbonate of soda, mix it well. I used a paniyaram pan to make the vadai, you can also use normal kadai.
Heat the oil in pan , add a drop to check if the oil is heat, when you add a small spoon full of mixture, if it comes up immediately the oil is ready.
Drop a teaspoon full of mixture and fry it for 2 to 3 minutes. This vadai doesn't change colour even after, it remains pale. So once it looks crispier outside you can take it outside.
Drop all the vadai in water for 5 minutes. Take out and squeeze the water. Mix the yogurt with salt and 1/2 cup of water. Drop all the vadai in yogurt and drizzle with chutney and chat masala on top. Finally add some chopped coriander leaves on top.

To make Green Chutney:
Grind together all the green chutney ingredients in a blender.

To make the tamarind chutney:
Extract the tamarind juice from the pulp, mix it with the other ingredients. Heat it on low to medium heat and keep stirring. Once it looks thick and saucy remove it from heat.

This recipe goes to the event CWF- Oats hosted by Priya's Easy N Tasty Recipes originally started by Kiran,   Dish Name Starts With D by Akila of Learning To Cook and to Food Palette Series White by Torview