19th Jan. 2012

Dahi Vada 

Ingredients: 

1 Cup Split Black Gram (Urad Dal)

Salt to taste

 ¼ tsp Roasted Cumin Powder

2 cups Yogurt (beaten)

½ cup water

Chaat masala

Roasted Cumin Powder

Red Chilli Powder

Green Chutney

Tamarind Chutney

Chopped Cilantro (leaves)

Oil for deep frying

Method:

Step 1. Soak the dal for 6 hrs or over night the longer the better it is to grind.

Step 2. Wash and drain the dal.

Step 3. Grind the dal coarsely using as less water as possible mixing occasionally so it grinds properly.

Step 4. Take the batter out into a bowl add a little salt and a little cumin powder and mix well so as to air the batter.

Step 5. Heat oil in a deep frying pan (Do not make too hot)

Step 6. Wet your hands and take a small portion of the batter on your hands move it around so it forms a ball and using your thumb gently press in the middle to form a hold and flip into the oil.

Step 7. Cook each side till golden brown take out and drain on a paper towel.

Step 8. After the vada’s have cooled soak in 1 cup water. (Add a little salt to the water) for about 15 – 20 mins.

Step 9. Squeeze out the water from the vada’s one at a time between your hands and place in a deep plate.

Step 10. Pour the yogurt in a bowl add very little salt (keep in mind the salt in the vada and the water it was soaked in) and beat with little water or milk (amount to your preference) and pour over the vada’s so they are immersed nicely.

Step 11. Garnish with cumin powder, red chilli powder, chaat masala, green chutney and tamarind chutney (add according to your taste) Top with the chopped coriander and refrigerate for 10 – 15 mins.

Step 12. Eat!!