Dahi Vada
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
(hing)
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 heat, carefully drop rounded tablespoonfuls of batter in heated oil and deep-fry until puffed and golden,
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
(or to taste)
½ tsp
Ground cumin
Instructions
1
Whisk yogurt to smooth, add salt and ground cumin, stir.
2
Pour over the vadas to completely coat.
3
Note: Yogurt sweetened with powdered sugar can also be used. (omit ground cumin).
4
Adding tempering of oil, mustard seeds, asafoetida, curry leaves and chopped chilies to savory yogurt can also be used.
Garnish
Ingredients
½ tsp
Red chili powder
½ tsp
Ground cumin
Green coriander
(finely chopped)
Tamarind chutney
Green coriander chutney
(optional)
Instructions
1
Sprinkle chili powder, ground cumin and coriander on coated vadas and drizzle tamarind chutney and green chutney.
2
Scoop from one side to serve or place vadas in an individual serving dish, pour prepared yogurt and garnish.