Dahi Vada

Dahi Vada

Dahi Vada

Dahi vada is a favorite for most of the Indians. This is a popular snack among the South Indians.  This can be had either sweet or salty. In the North of India, this dish is twisted with a dash of imli and mint chutney and named as Dahi Bhalla. Watch out for the recipe of Dahi Bhalla also.

Ingredients:
1 cup Urad dal (skinned black gram)
1 tsp chopped green chillies (optional)
1 tsp chopped ginger
1 tsp crushed black pepper
Few crushed curry leaves
Salt to taste
Oil for deep frying
1 bowl water
2 cups thick beaten curd
Pinch of rock salt
Ground cumin powder for garnish
chilli powder for garnish
Sugar (optional)

Method:

  • Soak the black gram for around 4-5 hours or better if kept overnight.
  • Drain out the water and grind it to a thick paste. Use just very little water to grind it. Switch off the grinder in between grinding to avoid overheating the grinder.
  • The batter should be fluffy and thick and not in a liquid form. To check the consistency try dropping a teaspoon of the batter into a bowl of water. If it floats it is the right consistency.
  • Remove the batter in a deep bowl and add in the rest of the ingredients.
  • Mix the whole mixture vigorously using your hand for around 2/3 minutes. This will make the batter more fluffy and soft.
  • Heat oil in a deep pan.
  • Meanwhile take some water in a deep dish. Dip both your hands in the water. Take some batter in your right hand and roll it in your hand.
  • Check if the oil is hot. It should be just medium hot or your vadas will turn brown from outside but not cook from inside.
  • Slide in the vadas in few batches till the vadas are crisp and brown.
  • Take a bowl of water and add the fried vadas to it.
  • Let it soak for around 10-15 minutes.
  • Squeeze out the vadas and keep it aside.
  • Mix the yoghurt and rock salt. Add 3 to 4 large tbsp of sugar if you want it have it sweet.
  • Now arrange the vadas in a serving bowl.
  • Pour the beaten yoghurt mixture over the vadas.
  • Garnish with cumin and chilli powder and serve cold.

 

 

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