Dahi vada

Ingredients :

For the vadas

Split white Urad dal – 1 cup

Ginger- 1 inch piece

Hing- 1 pinch

Salt to taste

For the dressing

Curds

Spicy green chutney.

Tamarind ( imli)chutney

Red chilli powder

Roasted cumin powder

Method:

Soak white urad dal for at least 4 to 5 hours. Drain all the excess water . Rinse the soaked urad dal. Grind to a paste with a dash of ginger, hing and salt, in a mixer grinder . It will make a smooth fluffy batter. The batter has a thick to medium-thick flowing consistency. Whip the batter to aerate it and makes it more fluffy and light. Let the batter stand for about 30 min Then take dollops of batter and deep fry to make golden brown vadas. I prefer to use a spoon. You can moisten the spoon with a bit of water, so that the batter slides easily from it. While they are still hot, add the vadas in water (at room temperature) and let them soak for 15 minutes. The vadas will release some of the oil and absorb water increasing a bit in size with a color change.

Press each soaked vada between your palms to remove water. Gently press or else you might end up breaking them Arrange the vadas in your serving dish Smoothen the Dahi seperately, whisk it nicely with black salt to taste,, some roasted cumin masala, a bit of chaat masala. Pour the Dahi over the vadas. Dress with Imli chutney on top, as well as a spicy green chutney, some red chilli powder and roasted cumin powder. The roasted cumin powder and the imli chutney I make in bulk and store at home. The green chutney can be made fresh.

Enjoy the Dahi vadas !!

By Dr Anita Roy