Recipe- Dahi Vada is perfect for summer, must try this weekend – Dainik Savera Times
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A creamy Indian snack that originated in South India. That being said, whenever you go to any part of the country there is a different variation of Dahi Vada. The recipe is simple; All you have to do is make some deep fried urad dal vadas and soak them in water, then put it in a big bowl or sweetened/unsweetened curd. Serve dahi vada with some garnishing on top – black pepper, coriander, chili powder, chaat masala, tamarind and top with some bhujia. You can always experiment with your decorations.
Material:
For Vada:
1 cup urad dal (urad dal)
1/4 cup moong dal (yellow lentils) (optional)
salt to taste
1 tsp cumin
1 tsp grated ginger
oil for frying
For curd:
2 cups plain yogurt
1/2 cup water
salt to taste
1/2 tsp cumin powder
1/2 tsp red chili powder
For Topping:
Tamarind Chutney
coriander chutney
Roasted Cumin Powder
chilli powder
chopped coriander
Method:
Soak Urad Dal and Moong Dal in water for at least 4 hours.
Drain the water and grind the dal to make a smooth paste, adding some water if needed.
Add salt, cumin and grated ginger to the batter and mix well.
– Heat oil in a deep frying pan on medium heat.
Wet your hands and take a small portion of the batter, shape it into a round ball and flatten it slightly.
Carefully put the vadas in the hot oil and fry till they turn golden brown.
Remove the vadas from the oil and place them on a paper towel to remove excess oil.
In a mixing bowl, whisk together curd, water, salt, cumin powder and red chili powder until smooth.
Soak the fried vadas in the prepared curd mixture for at least 30 minutes.
Take out the vadas from the curd mixture and keep them in a serving plate.
Sprinkle tamarind chutney and coriander chutney over the vadas.
Sprinkle roasted cumin powder, red chili powder and chopped coriander leaves on top.
– serve chilled.
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