Dahi Vada
soft lentil dumpling soaked in spiced yogurt and topped withtangy chutneys and spices.
Servings 16 vadas
Ingredients
For the Vadas
- ¼ cup moong dal
- ¼ cup udad dal
- 2 green chillies
- ½ inch ginger
- salt to taste
- a pinch of asafoetida
For Curds
- 1 ½ cups of thick curds
- a pinch of salt
- 3 to 4 tbsp of powdered sugar/ palm sugar
Other ingredients
- Green chutney
- sweet chutney
- red chilli powder
- roasted cumin powder
- chopped coriander leaves
- pomegranate seeds
- sev
Instructions
- Wash and soak the urad dal and moong dal together for 4 to 5 hours.
- Drain the water and transfer the dals to a mixer jar.
- Add chopped green chillies and ginger.
- Blend to a thick,smooth paste, adding very little water (1 to 2 tbsp at a time). The batter should be thick and not runny.
- Transfer the batter to a bowl. Add a pinch of salt and whisk well until it turns light and fluffy. This step helps aerate the batter, making the vadas soft.
- Heat oil in a pan over low to medium heat. Take small portions of the batter and carefully drop them into the hot oil. Fry until the vadas turn light golden in colour and crispy.
- In a bowl, mix warm water with a little salt and a pinch of asafoetida.. Soak the fried vadas in this water for 15 to 20 minutes. Aftersoaking, gently squeeze out excess water from the vadas using your palm.
- In a bowl, whisk thick curds with salt and powdered sugar until smooth. Keep aside.
- In a serving dish, spread a layer of whisked curds. Place the soaked and squeezed vadas over it. Pour more curds over the vadas, covering them completely.
- Drizzle green chutney and sweet chutney as per taste. Sprinkle roasted cumin powder and Kashmiri red chilli powder.
- Garnish with chopped coriander leaves, pomegranate seeds, and sev.
- Refrigerate for some time before serving for a refreshing taste. Serve chilled and enjoy