Wash and soak urad dal for 1 hour.

Once done, drain excess water and add it in a mixer jar.

Now add it in a bowl, add chopped onion, rice flour, salt, pepper powder, curry leaves, and coriander leaves.

Combine everything well.

Make small balls, pat it and make a small hole in the middle.

Drop the vadas on hot oil.

After 2 or 3 minutes, flip it over.

Cook till golden brown on both sides.

Once done, drain it in a paper towel.

When you fried all the vadas, soak it in the warm water for 30 minutes.

Meanwhile, add sour curd and needed salt in a mixer jar, pulse till it becomes frothy.

After 30 minutes, squeeze the warm water from each vada, arrange it in a serving bowl.

Add the prepared curd in the bowl.

Allow vada to soak in curd for at least 2 hours, so the vadas will absorb the curd. 

For boondi, mix together besan flour, chili powder, salt, and baking soda, and make it as a thick paste.

Fry it in the hot oil, and drain on paper towel.

Sprinkle some coriander leaves and boondi before serving.