I usually take 1 C split urad dal and 1/2 C split yellow moong dal. Wash them well and soak overnight or around 6 hours during the day.

Drain the water thereafter and grind to a smooth consistency with 1 tsp salt. Add minimum extra water, not more than around 1/4 cup.

Transfer to a bowl and beat very well with a spoon or a whisk for about 5-7 minutes until it gets nice and airy. This will ensure very soft badas/ vadas.

Once ready, heat oil in a heavy-bottomed pan/ kadhai. Add spoonfuls of batter in batches into the oil (medium flame when frying) using a spoon or your hand.

Fry them until light golden brown on both sides and remove on a paper towel.

Take some warm water in a wide-mouthed bowl and let the badas soak in it for about 15-20 minutes.

Take some thick, chilled plain curd in a bowl. Add salt to taste, 1 tsp sugar, 1/4 tsp black pepper powder and mix well. Gently squeeze excess water from the soaked badas and arrange them in a bowl or a platter.

Pour the seasoned curd over the badas so as to cover them all over. Sprinkle with freshly roasted cumin powder, red chili powder, chutneys of your choice, sev, pomegranate arils and some chopped coriander leaves. Serve chilled.