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Dahi Vada - Appetizers (Veg) |
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Preparation time: 30 minutes
Cook Time: 40 minutes |
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| Fried lentil dumplings served in cold yogurt with tamarind sauce |
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| Ingredients |
- 1 cup skinned and split white lentils (urad dal)
- ½ cup yellow lentils (moong dal)
- 2 tsp salt
- 4–5 green chilies (chopped)
- 1 tsp crushed cumin seeds powder
- 2 cups plain yogurt (curd)
- 1 tsp salt
- ½-tsp crushed ginger (finely chopped)
- ½ cup split chickpeas lentil (channa dal)
- 2 cups buttermilk (1 cup plain yogurt mixed with 1 cup water mixed together.
- 16 oz oil for frying
- ¼ cup chopped coriander leaves
- 1 tsp red chili powder
- ½ cup Tamarind chutney, store bought from Indian grocery or Recipe in this book
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| Method |
- Soak the above-mentioned lentils for about 2 hours and grind into a smooth paste. Add the salt, green chilies, and ginger. The dahi vada batter is now ready.
- Heat oil in a fryer and drop out spoon full of batter in oil, fry till golden in color, on both sides, remove each hot vada and dip into buttermilk for about 2 minutes, remove and squeeze out lightly with the palms of your clean hands and keep aside.
- Take 2 cups plain yogurt in a mixing bowl, beat the curd, add 1 tsp salt, sugar, and cumin seed powder to the beaten curd. Allow it to cool.
- With the palms of your hands softly press the vada to squeeze out the excess buttermilk. Carefully arrange on a serving platter and cover with curd.
- Garnish with chopped coriander leaves, chili powder, and tamarind chutney.
- Serve cold.
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Appetizers (Veg)