Dahi Vada
Dahi vada is a popular snack all over India. It is called by different names in different states. In Punjab it is known as Dahi Bhalla, in Karnataka Mosaru Vade, in Kerala Thairu Vada etc. It is a type of chaat. The preparation mainly requires vada and yoghurt. The other seasonings used may vary from state to state. My mother gives a tempering of cumin seeds in coconut oil to the yoghurt and I use roasted cumin powder. Here I have prepared it the way I like to have it.
Makes : 14 vadas
Measurement :1 cup = 180 ml
Ingredients:
- Urad dal – 1 cup
- Yoghurt (whisked) – 4 cups
- Sugar – 4 to 5 tbsp
- Green chillies (chopped) – 2
- Ginger (grated) – 1/2 tsp
- Roasted cumin powder – 11/4 tsp
- Chilly powder – 1/2 tsp
- Black salt – 1/4 tsp
- Oil – for frying
- Corriander leaves (chopped) – for garnishing
- Salt taste
Procedure:
- Wash and soak urad for at least 4 hrs.
- Combine yoghurt, sugar and salt. Refrigerate.
- Grind dal to a fine paste by adding very little water.
- Add ginger, green chillies and salt to the ground paste. Mix well with a spoon.
- Heat oil in frying pan and drop a tablespoonful mixture, such 3 to 4 vadas you could fry at a time.
- Fry them on medium flame till golden brown. Turn them occasionally.
- Soak them in water for 3 to 4 min.
- Press them gently in between your palms and keep aside.
- Mix chilly powder with black salt.
- Transfer the vadas to the chilled yoghurt or at the time of serving place the vadas on a plate, pour yoghurt, sprinkle dry powders and garnish with corriander leaves.
- Serve chilled as a snack or as a side dish to the main course.
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