Saturday, April 23, 2011

Dahi Vada

Udad dal (Black gram dal) 1 cup
Moong dal (Green gram dal) 1/4 cup
Salt to taste

For the Dahi (yogurt)Dahi (yogurt) 5 cups
Green chillies, chopped 1 tsp
Ginger grated
1/2 tspcurry leaves
Tamarind chutney
2 tsp chaat masala
few pomegranate seeds
1/4 tspAsafoetida pinch
Salt to taste
Sugar 4 tsps (yogurt should taste little sweet)

Method :

For vadas

Soak the two dals for 7-8 hours or overnight.
Grind it to a smooth paste with very little water
Add salt to taste. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter round and fry until the wadas are golden brown.
Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.
Take each vada out from water, squeeze the water out and set aside.

For making dahi:

Blend the yogurt with little water until it is smooth.
Add sugar, salt, green chillies and ginger.
Make a tarka , asafoetida and curry leaves and add to yogurt.
Keep the yogurt in refrigerator until it is chilled.

Arrange the squeezed vadas in a deep dish. Pour the yogurt on the wadas such that all the vadas are covered well by the yogurt. Sprinle red chiili powder, roasted jeera powder and sweet tamarind chutney.