Dahi Vada Recipe:
For the vada: Urad dal - 2cups
Ginger - 1/2 inch piece
Onion - 1
Green chilly - 1
Coriander leaves
Salt
Oil - For frying
Milk - 2cups (for soaking the vadas)
For the tadka/tempering:
Mustard seeds
Curry leaves - 1or 2 sprigs
Red dried chilly -3
Oil - 1tspn
For garnishing (dahi):Roasted cumin powder
Chilly powder
Salt
Fine slices of coriander leaves
Spicy/ khara boondi - few
Yogurt/ curd - as required
- Soak the urad dal for 4hours. Drain excess water. Grind ginger and urad dal to a smooth paste using very little water. Make a coarse to smooth mixture. Add salt.
- Add fine cut onion cubes, green chilly pieces and fine cut coriander slices. Mix well.
- Note: Keep this mixture aside for 1 hour.
- Heat oil in a kadai. Before making the vadas mix throughly for 5minutes until the mixture is light and fluffy. This will make crisp and soft vadas.
- The oil should be hot for frying. Wet your hands, take 2table spoon mixture on palm, make small hole in centre and drop them in oil. Turn sides occasionally and fry till golden colour.
- Once the vadas cool down completely, soak them in cold milk flipping sides ocassionally for at least an hour. Make few tiny holes in vadas for the milk to soak in. Drain the excess milk from vadas and arrange in the serving tray.
- Add little salt to beaten curds and pour over the vadas. Garnish with tadaka, roasted cumin powder, chilly powder and coriander leaves and spicy/khara boondi.
