Dahi Vada

Whenever I make 'Dahi Vada', my hubby will always want the ones filled with raisans and nuts. I had posted its recipe in one of my earlier post here. But, this time things were different. I had my friend coming for lunch and she is kind of - not too keen on nuts. She is one who will pick up the nuts from pulao and even from cereal and set aside before eating. So, this time I decided to make this version of 'Dahi Vada' instead of my hubby's favourite Gujia Vada.

This recipe serves 6 people.


Ingredients:

300 gm washed urid dal.
500 gm yoghurt.
1 tsp of grated ginger.
4 green chilies chopped finely.
Salt to taste.
Coriander leaves chopped finely.

Tamarind Chutney for garnishing:

Masala for garnishing:

1 tbsp roasted cumin powder.
1 tbsp white salt.
1 tbsp red chilli powder.

Procedure:

Soak the dal for 2-3 hours.
Drain off all the water and churn it in a mixer grinder to a fine paste. The consistency of the paste must be thick. Add grated ginger , chopped coriander leaves and green chilli. Add salt as per taste.
Make small round vada with hand and drop them in hot oil, fry them till they are light golden brown

 Keep the vadas on tissue paper so that the excess oil is soaked out.

Then transfer them in a bowl containing cold water.

Churn the yoghurt so that it is smooth and has no lumps in it.
For the masala, mix all the ingredients together.
Before serving the vadas, squeeze out excess water from the vada by placing it between the palms. Place the vadas in a bowl. Pour the yoghurt over it. Sprinkle the masala over it and garnish it one tea spoon of tamarind chutney.

Sending this to MLLA event - brain child of Susan and current MLLA#21 hosted by Superchef at MirchMasala.

Enjoy!