Sunday, September 5, 2010

Dahi Vada

Urad Dal - 1 cup, soaked overnight and blended very well with little water
Ginger - 1/4th tsp, grated
Green chilli - 2, finely chopped
Water - in a big pot, with plenty of salt

For  masala curd:
Curd - 2 cups
Water - 1/2 cup
Roasted Cumin powder - 2 tsp
Rock salt
Red Chilli powder
Beat the curd well with water. Consistency should be slightly thicker than buttermilk. Mix the masalas and keep the curd aside.

Tamarind date jaggery Chutney

Oil for deep frying

Mix the grated ginger and chopped green chilli to the urad dal mixture. Heat oil in a kadai. Using 1 tbsp in each hand drop around 1 tbsp of the mixture into hot oil. Fry for a few minutes on medium heat and once the vada takes on a light brown color, fry on high heat till golden brown. Remove and immediately soak in salted water for atleast 5 minutes. Remove and sqeeze the water from the vadas. Then soak them in the masala curd for atleast 10 minutes. To serve, place a vada, put some curd and tamarind chutney on top, and garnish with cilantro and shev.

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