Dahi Vada
Ingredients
- Urad dhal (white dhal) 2 cups (to be soaked overnight)
- Raw rice 2 Tbsp (to be soaked along with urad dhal)
- Salt 1 tsp
- Oil For deep frying
- Curd 3 cups (to be churned and placed in a shallow vessel)
- Coriander leaves 2 Tbsp (for garnishing)
- Cumin powder ยฝ tsp
- Chillie powder ยผ tsp
- Salt ยผ tsp (for the curd)
Instructions
- Wash the urad dhal two to three times and then grind it into a soft dough in a blender.
Add the salt and mix well. - Fry in hot oil, forming a ball in the palm with a hole made by the thumb in the centre.
- Fry to a golden brown. Remove from oil and immerse in a bowl of water. Let it soak in the water for 2 to 3 minutes. Lightly squeeze out the water from the fried vadas and place in a shallow container (vadas are added to water to save from curd being absorbed too much).
- Once all the vadas are set in the shallow container, cover the vadas with churned curd to which salt is already added.
- Garnish (sprinkle) cumin powder, chillie powder and finely chopped coriander leaves on the curd. Drizzle a little bit of tomato ketchup on the dahi vadas.
Notes
It can be eaten cooled or at room temperature
