Soak the rice together with dals in water and keep for 7-8hours

Grind the rice and dals together into a smooth paste.

Brew and dry grind the whole spices and keep aside.

In a deep based pan heat the jaggery with water, add tamarind paste and stir till the mixture thickens to make a chutney.

In another deep base bowl mix the curd with sugar and salt and beat up. Divide the curd mixture in two separate bowls.

Heat oil in a deep frying pan and deep fry vadas by putting small balls of the rice dal paste into the hot oil.

Soak the vadas in a bowl of curd for an hour.

Serve the soaked vadas on plate and top up with ground spices, remaining curd and tamarind Chutney.