"Thayir Vadai", Deep Fried Lentil Dumplings In Seasoned Yogurt Sauce

If there is a tricky recipe,this has to be it. What I mean is, if you don't grind it to a right consistency, they can't be shaped like doughnuts which is how they are supposed to look like. All I can say is, practice makes it perfect. And they are called "Methu Vadai" and if you dunk them in Yogurt Sauce they become "Thayir/Dahi Vadai". The key is to grind them WITHOUT WATER. But I did and you can see that I gave up trying to make a hole in the center.Instead used mini ice-cream scoop to spoon batter into the oil.
Sending this as an entry to International Incident Party held at Jeroxie's.

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Ingredients:
For the dumplings:

• De-hulled Whole Black Gram(Urad Dhal) - 1/2 cup
• Green Chillies - 3, finely chopped
• Ginger paste - 1/2 tsp
• Rice Flour - 1/2 tsp
• Baking Soda - a pinch
• Salt for taste 
• Corn Oil for deep frying
• Olive oil for greasing - 1 tsp

For the Yogurt Sauce:

• Thick Yogurt - 4 cups, whipped with 3 tbsp of water
• Cilantro - 2 tbsp, finely chopped (for Garnish)
• Salt - a dash 

For Seasoning the Yogurt: (Entirely Optional)

• Mustard Seeds and Split Urad Dhal - 1 tsp each
• Corn Oil - 1 tbsp

Procedure:

• Optional seasoning for Yogurt - In a skillet add a tbsp of oil and fry the Mustard seeds and Urad dhal.Add it to the Yogurt.
• Mix the Yogurt and Salt and transfer it to a shallow bowl.
• Wash the black gram and soak with just enough water to cover it barely. Add more water if they swell and soak for exactly an hour. No more, no less.
• Completely drain them and grind it with ginger to a smooth paste with No Added Water if possible. Else use a tsp or 2 of cold water for grinding.
• Add the rice flour, baking soda and salt and mix it.
• Grease the top of a Ziploc bag and spoon 2 tbsp of the batter. Poke a hole in the center and slowly transfer it to the right hand(also greased) and gently drop it into the oil.
• Drain them on paper towels and immediately drop it into the Yogurt. Cover them entirely and let it sit for about half an hour.
• Garnish with Cilantro before serving.

Makes about 10 dumplings.

Enjoy!