Dahi Vada

 

 

 

  

 



Dahi Vada .

 My families favorite dish . Once after seeing a TV cookery show I used butter biscuits to replace the original dal mixture . Could I fool my family by decorating it with the usual curd mixture and chutneys? The answer, a BIG NO. The reaction, from father and daughter, this dish to be banned in our home and only the original dahi vada  was welcome..

Today when I opened my urad dal jar I realized the quantity in the jar was not enough. Regular measurement 3parts Urad Dal 1part yellow moong dal. What do I do, postpone the dish to another day? Husband had already made the request. I took the risk 1 part urad dal, 1part yellow moong dal soak for 4 hrs. Grind to a coarse paste . To this add 1/4 tsp salt, 1/2 tsp black salt, and 1/4tsp crushed black pepper. Just before frying add a pinch of soda bicarb, with your fingers stir the dal mixture  in circles so that it fluffs up  . With the help of a spoon make small dumplings and fry on medium heat till cooked but not brown. Remove on kitchen paper and soak in water for a minute

 

 

Remove from water and squeeze between your palms to remove excess water.

 

The Dahi :

 

In a bowl take 4cups dahi to this add 1/2 tsp salt, 1/2 tsp black salt, 2 tsp roasted jeera powder and 1/2 tsp sugar beat the mixture .

 

 

 

Sweet Tamarind Chutney:

 

 

 

 

In a kadai boil 1/4cup tamarind, 1/2 cup dates, 2tbs crushed jaggery, 1tbs roasted jeera powder, 1tsp chilli powder and 1/2 tsp salt. Add 1/2 cup water and let it cook till it forms a pulpy mash, grind it in a mixer and strain it to get a thin flowing chutney.

 

The Assembling:

 

In a plate place the vadas. Pour the dahi mixture then pour the chutney with a spoon. Sprinkle roasted jeera powder, red chilli powder and some fnely chopped coriander leaves. Serve.

 

 

Note:

 

A Reminder the Dahi must be chilled.

This combination 1:1 dal, the vadas came out soft and fluffy.

 

 

 

 

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