Ingredients:
Here is how I make my dahi vadas:
1 cup urad dal, soaked overnight
250 grams plain yogurt
1 tablespoon chopped raisins
2 tablespoons chopped cashew nuts
1 tablespoon finely chopped/grated ginger
2 tablespoons finely chopped coriander
1 tablespoon finely chopped green chilies
Roasted cumin seeds, coarsely ground
Sweet and sour tamarind chutney
Vegetable oil for frying
A pinch of baking powder
1 teaspoon red chili powder
1 teaspoon cumin seeds
Black salt
Sugar
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Preparation:
Grind to a smooth paste the urad dal. Whisk it with a pinch of baking powder and plain salt. Add just a wee bit of the chopped ginger, coriander, green chilies, cashew nuts, raisins, cumin seeds, and black peppercorns.
Heat oil in a wok, make small, bite-size dumplings of the dal batter and fry till golden brown. I usually stick a toothpick at the center of the dumplings to check if they are done. Its best to fry them in batches and not crowd the wok/pan.
Dip the dal dumplings in water for 1-2 minutes and squeeze out the water between your palms, readying them for the yogurt dip!
In a blender, churn the yogurt, black salt and sugar to taste. Plate the flattened dumplings in a dish and pour the yogurt mix. Garnish with all the chopped ingredients and chill.
Drizzle some tamarind chutney, sprinkle roasted cumin powder, red chili powder and serve the Dahi Vadas.
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