Dahi Vada Recipe

Ingredients to prepare Dahi Vada:

Whole urad dal  2 cup
Thick curd  4 cups
Carrot  4 table spoons
Fresh coriander leaves  2 tbsps, finely minced
Salt to taste
Oil for deep frying
For tempering:
Split urad dal  2 tea spoons
Mustard seeds  1/2 tea spoon
Cumin seeds  1/2 tea spoon
Red chilies  3
Green chilies  4
Ginger  1 inch
Curry leaves  1 sprig
Oil  3 tea spoons

Dahi Vada preparation method :

Dahi Vada
Dahi Vada

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.