DAHI VADA

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.