Dahi Vada Recipe

Serving for - 4

Ingredients

Urad dal / black gram lentils (skinless and split)

Curd - 1 and 1/2 cup

Green chlilies - 4 (finely chopped)

Ginger - 2 tbsp (finely chopped)

Some curry leaves

Cumin seeds - 1 tsp

Black pepper powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Asafoetida - 1/4 tsp

Oil for frying

Salt to taste

For garnishing

Tamarind chutney - 1 tbsp

Green chutney (I skipped)

Red chili powder - 1/2 tsp

Chat masala - 1/2 tsp

Some cilantro (finely chopped)

Procedure

• Soak urad dal overnight or at least for 6 hours. Drain out the water and grind in a blender by adding very little water. 
• Add green chilies, ginger, cumin seeds, black pepper powder, turmeric powder, asafoetida and salt to taste. Break the curry leaves into small pieces and add in to batter. Whip the batter really well till it turns fluffy. If the batter is fluffy, your vada will turn more light.
• Drop the spoonful of mixture in a hot oil and fry the vada till slight brown color.

• Transfer on to paper towel. You can fry 8-10 vadas at a time.

• Once you are done with frying all the vadas, put some vadas in a water. Soak them for 8-10 minutes. Squeeze out water and place them in a serving plate.

• Beat curd in a mixing bowl and add little salt. Pour that curd on a vadas to cover them completely. Now garnish the dish with some red chili powder, tamarind chutney, chat masala and chopped cilantro. Refrigerate for 15-20 minutes and serve chilled.