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| Main ingredients | Split skinless black gram (dhuli urad dal), Green chillies, Ginger, Cumin seeds, Oil, Sweetened yogurt, Red-chilli garlic chutney, Green chutney, Tamarind chutney, Chaat masala, Garam masala, Nylon sev |
| Cuisine | Maharashtrian |
| Course | Snack |
| Prep time | 4-5 hours |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Piquant |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups soaked split skinless black gram (dhuli urad dal)
- 2-3 green chillies
- 1 inch ginger, roughly chopped
- 1 teaspoon cumin seeds
- Salt to taste
- Oil for deep frying
- Chilled sweetened yogurt for drizzling
- Red chilli-garlic chutney for drizzling
- Green chutney for drizzling
- Tamarind chutney for drizzling
- Mixture of chopped onion and chopped fresh coriander leaves for sprinkling
- Chaat masala for sprinkling
- Garam masala powder for sprinkling
- Nylon sev for garnish
Method
- Put the soaked split skinless black gram in a mixer jar, add green chillies, ginger, cumin seeds and ¼ cup water and grind to a fine paste. Transfer into a large bowl. Add salt, and mix with your hand for 4-5 minutes.
- Heat sufficient oil in a kadai.
- Dip your hand in some water and take small portion of the mixture, place it on a greased plastic sheet and spread into a thin disc. Make more discs similarly.
- Gently slide in the discs, a few at a time, and deep fry till golden brown. Drain the excess oil and transfer the vadas into warm water and soak for 5-10 minutes. Gently squeeze the excess water.
- Arrange the vadas on a serving plate. Drizzle some sweetened yogurt, red chilli-garlic chutney, green chutney, tamarind chutney, onion-coriander mixture, sprinkle chaat masala, garam masala and nylon sev. Serve immediately.
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