Wednesday, 27 March 2013

Dahi Vada


                                                                                                       Dahi Vada


Thick fresh curd                             - 2 cups
Mung dal                                           - 1/4 th cup
Urad dal(without skin)                  - 3/4 th cup
Grated ginger                                    - 2'' pieces
Salt                                                      - to taste
Sugar                                                   - 1 tsp
Red chili powder                              - to taste
Roasted brown cumin seed
(Ground to a fine powder)               - 1 and 1/2 tsp
Green Chili (finely chopped)           - 2 nos
Oil (for deep frying)                          - As required
Tamarind Sweet& sour chutney      -1 tbsp
Coriander leaf (chopped)                  - For garnishing (optional)

  • Wash both type of dals & soak in 4-5 cups of water for 5-6 hours.
  • Make a smooth & fine paste of it.(Don’t use to much water to make it. Otherwise the base doesn't comes out.)Mix well with it salt, ginger & green chili. 
  • Make big lemon size balls from the batter and drop it into hot oil. Fry on high heat till golden brown.
  • Remove from heat and soak these vadas in to a bowl of luke warm water for 15-20 seconds.
  • Then remove & squeeze the excess water from vadas pressing it between your palms. Keep aside. 
  • In a mixing bowl beat curd well &mix with it little bit suger,salt to taste, 4 tbsp water,1 tsp cumin powder& a pinch red chili powder. 
  • Place vadas in this bowl. Gently mix & keep for 10 minutes. 
  • Now in a serving plate arrange one by one vada &pour dahi mixture over it
  • Finally garnish it with spreading cumin powder, tamarind chutney chopped coriander leave& red chili powder on it.
  • Chill the dahi vada for sometimes before serving.

No comments:

Post a Comment