Ingredients:
Urad dal – 3 cups
Moong dal – 1 cup
Yogurt – 5 cups
Green chlies – 4
Ginger – 2”
Sugar – 5-6 tbsp or as required
Cumin powder – ½ tsp
Salt
Red chili powder – 1 tsp
Date and tamarind chutney – ¼ cup
Cooking Procedure:
Wash the urad dal and moong dal in separate containers till the water runs clear. Soak the urad dals in 8 cups of water and moong dal in 3 cups of water for about 8-9 hours. Then drain the water and grind the dals to a fine paste. Don’t add too much water while grinding. The batter should be little bit thick in consistency. Add salt to the mixture abd whip the batter for 2-3 mins till it becomes little fluffy. To fry the vadas, heat some oil in a pan. I use a flat bottom pan to fry the vadas and add as much oil to cover 2 inch of the pan. To see is the oil is sufficiently hot, add a drop of batter in the oil, and if it comes to the top immediately, that means the oil is ready for frying. Add tablespoon size balls of batter in the oil and fry till golden brown. For one batch of vadas add 5-6 balls of batter in the oil or adjust the number of vadas as per the size of pan. The vadas tend to expand during frying. Fry the vadas on medium heat till golden brown. Fry all the vadas. Take some luke warm in a big bowl and add salt to it. Transfer the fried vadas to the water and leave them for a minute. Gently press the vadas in palm of your hands, to remove the excess water. Keep them aside.
To make the yogurt, grind the ginger and green chilies to a fine paste. Add the chili paste to the yogurt along with sugar, cumin powder and salt. Whisk everything very well. Add little water if the yogurt is very thick. Keep the yogurt in refrigerator to cool.
To serve the dahi vada, place the vadas in the plate and top it with the yogurt and sprinkle little red chili powder on the top. Finally drizzle with some date chutney.
Urad dal – 3 cups
Moong dal – 1 cup
Yogurt – 5 cups
Green chlies – 4
Ginger – 2”
Sugar – 5-6 tbsp or as required
Cumin powder – ½ tsp
Salt
Red chili powder – 1 tsp
Date and tamarind chutney – ¼ cup
Cooking Procedure:
Wash the urad dal and moong dal in separate containers till the water runs clear. Soak the urad dals in 8 cups of water and moong dal in 3 cups of water for about 8-9 hours. Then drain the water and grind the dals to a fine paste. Don’t add too much water while grinding. The batter should be little bit thick in consistency. Add salt to the mixture abd whip the batter for 2-3 mins till it becomes little fluffy. To fry the vadas, heat some oil in a pan. I use a flat bottom pan to fry the vadas and add as much oil to cover 2 inch of the pan. To see is the oil is sufficiently hot, add a drop of batter in the oil, and if it comes to the top immediately, that means the oil is ready for frying. Add tablespoon size balls of batter in the oil and fry till golden brown. For one batch of vadas add 5-6 balls of batter in the oil or adjust the number of vadas as per the size of pan. The vadas tend to expand during frying. Fry the vadas on medium heat till golden brown. Fry all the vadas. Take some luke warm in a big bowl and add salt to it. Transfer the fried vadas to the water and leave them for a minute. Gently press the vadas in palm of your hands, to remove the excess water. Keep them aside.
To make the yogurt, grind the ginger and green chilies to a fine paste. Add the chili paste to the yogurt along with sugar, cumin powder and salt. Whisk everything very well. Add little water if the yogurt is very thick. Keep the yogurt in refrigerator to cool.
To serve the dahi vada, place the vadas in the plate and top it with the yogurt and sprinkle little red chili powder on the top. Finally drizzle with some date chutney.
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