1 cup green gram split skinless (dhuli moong dal)
5 leaves of fresh spinach leaves (palak, blanched and chopped fine)
1 green chilli (chopped fine)
A few sprigs of fresh coriander leaves (chopped fine)
Salt to taste
Oil for deep frying
1½ cups yogurt
½ tsp sugar
¼ tsp red chilli powder
¼ tsp roasted cumin powder

Pick, wash and soak dhuli moong dal in three cups of water for two hours. Drain and grind to a thick paste. Add spinach and green chilli to dal paste. Add salt to taste and mix well. Heat sufficient oil in a kadai till moderately hot. Drop spoonfuls of batter into the hot oil and fry wadas till crisp. Drain and remove onto an absorbent paper. Take three cups of water in a pan. Soak fried wadas in water for two to three minutes. Gently squeeze out water and keep wadas aside. Beat yogurt till smooth. Add sugar and salt to taste.

Place wadas on a plate and pour yogurt over. Sprinkle red chilli powder and roasted cumin powder. Serve garnished with coriander leaves.