Dahi Vada

Name: Dahi Vada
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Skinless split black gram{ udad dal}; 6-7 cup Yogurt; 1 tsp Red chilli; 1 pinch asfotediya; As needed Oil for deep frying; to taste Salt; 1 tsp rock salt; To taste Mint chutney; To taste Sweet date and tamarind chutney; 2 tsp roasted cumin powder; 2 tbsp fresh coriander leaves; 2 green chilli chopped; 15-20 raisins

Parul Bhimani @cook_13642254

Ahmedabad From Gujarat

#ebook
#post 13

Parul Bhimani @cook_13642254

Ahmedabad From Gujarat

#ebook
#post 13

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Ingredients

50 minutes

4 servings

1 cupSkinless split black gram{ udad dal}
6-7 cupYogurt
1 tspRed chilli
1 pinchasfotediya
As neededOil for deep frying
to tasteSalt
1 tsprock salt
To tasteMint chutney
To tasteSweet date and tamarind chutney
2 tsproasted cumin powder
2 tbspfresh coriander leaves
2green chilli chopped
15-20raisins

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Steps

50 minutes

1

Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day. Grind dal to a smooth paste.
2

Whisk half a teaspoon of salt, half a teaspoon of red chilli powder, raisins and asafoetida into the batter.
3

Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain onto an absorbent paper. These are now called bhallas or vadas. Put bhallas in sufficient quantity of hot water. Leave for two minutes.
4

Squeeze between your palms to drain out water. Whisk yogurt well with rock salt kala namak and salt to taste.
5

Place bhallas on a plate and cover with yogurt. Add mint chutney and tamarind chutney. Sprinkle red chilli powder and roasted cumin powder. Garnish with coriander leaves, and chopped green chillies and serve immediately.