Sunday, November 12, 2006

Dahi Vada

I enjoy dahi vadas. Back home, my Ma and her friend Aunty N would make the vadas with a filling - it was so good. I still haven't mastered how to make a whole in the center of the Vadas - believe me it is a learning in progress.

My recipe for the Dahi vadas has been adapted in part from my Ma's version and my elder sis D's version.



1 cup urad dal, picked, washed and soaked overnight in warm water
2 green chilli, finely chopped
4 cups yogurt + 1 cup
1 tsp red chilli powder
A pinch of Hing (Asafoetida)
Salt to taste
1/2 tsp sugar
3 tbsp Tamarind-Date chutney (available in the Indian grocery stores)
1 tbsp each of chopped coriander and mint leaves
Oil

Grind the urad dal with little water to a smooth paste. Add the chopped green chillies, hing and salt and mix.

Heat oil in a pan. Take about a tbsp of batter in your palm and roll it into a ball. Flatten it slightly and drop the batter carefully into the hot oil. Fry till golden. Remove and keep on Paper towel to drain off the extra oil.

Fill a pan with water and soak the vadas in it for about 2-3 minutes. In another pan, mix 1 cup yogurt with water to make a mix that is thinner or almost of buttermilk consistency. Squeeze the vadas gently to drain out the water and put them in this yogurt-water mix for a minute. Squeeze gently to remove water.



Whisk yogurt, salt, sugar and red chilli powder together till smotth. If the consistency is thick and just a little water. Now place the vadas carefully, covering them with yogurt. Garnish with a little red chilli powder, a little tamarind-date chutney and the coriander-mint leaves. Enjoy !!

4 comments:

Vani said...

Hi! The dahi vada looks so good! ALso, liked your kadhai paneer.

Trupti said...

Dahi vada looks yummy!!! Perfect as lunch!

Gini said...

Haven't tried making dahi vadas at all. They look very authentic.

Vini K said...

Hey Sangeeta,I made dahi vadas recently too,for some friends coming over to dinner.Photos are very good.