Dahi Vada

Yields: 20
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Vada
Ingredients
  • ¾ cup Urad dal
  • ¼ cup Moong dal
  • 1 Green chili (chopped or to taste)
  • 1 tsp Ginger (crushed)
  • ½ tsp Cumin seeds
  • ½ tsp Salt or to taste (or to taste )
  • ½ tsp Asafoetida
  • Oil (for frying)
Instructions
  1. Mix dals, wash and soak for 8 hours or overnight.
  2. Drain and grind smooth to a thick paste, using little water as needed.
  3. Empty into a dish and stir vigorously to make a light and fluffy batter.
  4. Add the remaining ingredients and mix.
  5. Heat oil on medium-high heat, carefully drop rounded tablespoonfuls of batter in heated oil and deep-fry until golden brown.
  6. Remove and drain on a paper towel.
  7. After all the vadas are fried, place them in a dish filled with warm water for 20 minutes.
  8. Press each vada between your hands to squeeze out water.
  9. In a large dish, arrange vadas, in rows.
Dahi (Yogurt)
Ingredients
  • 2 cups Plain yogurt
  • 1 tsp Salt
  • ½ tsp Ground cumin
Instructions
  1. Whisk yogurt to smooth, add salt and ground cumin, stir.
  2. Pour over the vadas to completely coat.
Garnish
Ingredients
  • ½ tsp Red chili powder
  • ½ tsp Ground cumin
  • Green coriander (finely chopped)
  • Tamarind chutney
Instructions
  1. Sprinkle chili powder, cumin and coriander on coated vadas and drizzle tamarind chutney.
  2. Scoop from one side to serve or place vadas in an individual serving dish, pour prepared yogurt and garnish.