This is a South Indian version of the classic dahi vada, that is flavoured with regional spices and coconut. It is most preferably made during festive season (Navaratri), but can be served as an everyday snack for the evening as well.
Soak the urad dal in water for about 2 hours. Strain and grind the dal to a smooth batter by adding little water to a consistency which is thick and smooth. Stir in the oats and paneer into the vada batter.
Beat curd along with salt and sugar to a smooth consistency. And refrigerate till the vada is cooked.
Then add the asafoetida, onion, ginger, green chilies, coriander leaves and salt to the batter and mix well.
Heat the paniyaram pan, adding a spoonful of batter into the cavity. Drizzle very little oil, cover the pan and steam until the vada is cooked from all sides.
Soak the vada into the curd mixture for about 30 minutes in a refrigerator.
Temper the tempering ingredients on a heated pan with oil and allow them to crackle. Add the tempering into the curd mixture.
While serving sprinkle with red chilli, kara boondi and some coriander leaves.Serve.