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PrintDAHI VADA
Serves :
12
Preparation Time :
Cooking Time :
Preparation Method :
- Drain the lentils and grind it to a thick batter along with ginger, green chilies and sufficient salt.
- Transfer to a bowl, whisk in sodium bicarbonate and set aside for 15 to 20 minutes till it turns light and fluffy.
- Heat sufficient oil in a kadhai (wok). Apply little water on palm and take small portion of batter and pat lightly with fingers to flatten it. Repeat this for remaining batter.
- Gently put this into oil and fry vadas until they are golden brown.
- Remove the vadas and drop into a bowl of warm water. Leave it to soak for few minutes and squeeze excess water from vadas. Arrange them on a serving dish.
- Meanwhile, combine all the ingredients required for tamarind chutney with sufficient water in a small pan and boil it until the chutney turns thick and glossy. Remove from heat and set aside to cool.
- Now pour the beaten yogurt over the vadas. Drizzle tamarind chutney over it and sprinkle salt, cumin powder and chili powder along with fresh chopped coriander leaves.
- Serve immediately.
INGREDIENTS
For Vadas:
- 500 grams split black lentils (urad dal), soaked for 4 hours
- 1-inch ginger piece
- 2 green chilies
- Salt to taste
- Pinch of sodium bicarbonate
- IDHAYAM MANTRA Peanut Oil for deep-frying
For Tamarind Chutney:
- 3 tablespoons tamarind pulp
- 2 tablespoons sugar
- ¼ teaspoon clove powder
- 1-inch piece ginger, finely grated
- Black Salt to taste
To serve:
- 600 ml plain yoghurt, beaten
- Salt to taste
- 1 tablespoon cumin powder
- ½ teaspoon red chili powder
- 1 tablespoon fresh coriander leaves, finely chopped
4 comments for “Dahi Vada”
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