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Dahi Vada
| Main Ingredients | Split skinless black gram (dhuli urad dal), Yogurt |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 7-8 hour |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 cup split skinless black gram (dhuli urad dal), soaked for 6-8 hours and drained
- 1 cup sweetened yogurt (dahi)
- ¼ teaspoon asafoetida (hing)
- 1 teaspoon cumin seeds
- Salt to taste
- Oil for deep-frying
- Date-tamarind chutney for drizzling
- Roasted cumin powder (jeera) for sprinkling
- Black salt to taste
- Red chilli powder for sprinkling
- Chopped fresh coriander leaves for garnishing
Method
- Blend split black gram along with some water into a smooth and thick batter. Transfer in a bowl.
- Add asafoetida, cumin seeds and salt and mix well.
- Heat sufficient oil in a kadai. Put in portions of batter and deep-fry till golden brown and crisp. Drain in a bowl of water and soak for 5 minutes.
- Squeeze out excess water from the soaked vadas and place in individual serving bowls. Pour some sweetened yogurt, drizzle some date-tamarind chutney and sprinkle some cumin powder, black salt and chilli powder.
- Serve garnished with coriander leaves.
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