05 March, 2012

Dahi Vade

(Deep fried lentil balls,soaked in fresh yogurt and garnished with tamarind sauce,cumin powder and red chili powder)
Urad dal: 1 cup
Salt: ½ tablespoon
Heeng(Asafaoetida): ¼ tablespoon
Raisins: 10 (optional)
cumin powder: ¼ tablespoon
Red chilli powder: ¼ tablespoon
Black  salt: ¼ tablespoon
Coriander leaves: 2 tablespoon(finely chopped)
Yogurt: 3-4 cup
Oil: for frying

Method:  Soak urad dal overnight. Grind it in the mixer to make a fine paste. Add salt and heeng. Make a thick batter out of it. Meanwhile, heat oil in the kadhai to deep fry the badas.
For that extra rich taste, add a raisin to each ball before frying. Take a tablespoon full batter and drop it in the oil to fry.
Similarly fry the rest of the vadas.Soak these vadas in water for about 10 minutes or till the vadas become tender. Squeeze the vadas one by one to drain out any excess water.
Meanhwile, whisk  the yoghurt so that it is evenly blended. Add salt to it.
In a deep dish, arrange vadas. Pour yogurt on top of it. Granish it with black salt, cumin powder,red chilli powder and coriander leaves. Drizzle some meethi chutney over it.
Your delicious dahi vade is ready to serve.

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