Dahi Vada Recipe
Ingredients to prepare Dahi Vada:
| Whole urad dal | Â 2 cup |
| Thick curd | Â 4 cups |
| Carrot | Â 4 table spoons |
| Fresh coriander leaves | Â 2 tbsps, finely minced |
| Salt to taste | |
| Oil for deep frying | |
| For tempering: | |
| Split urad dal | Â 2 tea spoons |
| Mustard seeds | Â 1/2 tea spoon |
| Cumin seeds | Â 1/2 tea spoon |
| Red chilies | Â 3 |
| Green chilies | Â 4 |
| Ginger | Â 1 inch |
| Curry leaves | Â 1 sprig |
| Oil | Â 3 tea spoons |
Dahi Vada preparation method :
Soak whole urad dal in water for 3-4 hours.
Drain the water and grind it with sprinkling very little water into a smooth paste. Add salt and beat till fluffy.
Heat oil in a pan for deep frying.
Wet your hands with water, take a small sized ball of dal batter and flatten it into a vada on a greased sheet or banana leaf.
Make a hole in the center of the vada and slowly drop it into the hot oil.
Fry it on both sides on medium flame to a golden brown color.
Remove the vadas from oil and drop into a bowl of water or thin buttermilk. Allow them to soak for 3 minutes.
Heat 2 tea spoons oil in a pan, add mustard seeds, cumin seeds, red chilies and split gram dal and allow them to turn lightly brown.
Add green chilies, ginger, asafoetida and curry leaves and mix for a few seconds. Turn off heat.
Beat the thick curd by adding about 11/2 cup of water. Add salt to taste and tempering in this and mix.
Remove the vadas from the water and place on a serving plate.
Pour the tempered Curd over the vadas.
Garnish with coriander leaves and grated carrot.
Now the Dahi Vada is ready to serve.
Serve at room temperature or chilled.
