Dahi wada

Name: Dahi wada
Cuisine: Indian
Ingredients: 1 cup urad dal; 1/2 cup dhuli urad dal; 2 inches ginger; 1 tsp Asafoetida (hing); 2 tsp cumin seeds; as required Oil for frying; Few Green chilies according to your taste (optional); For first dipping-; 1 litre water; 1 tbsp salt; For second dipping-; 1 cup curd; 1 cup water; 1 tsp salt; 1/2 tsp black salt; For serving; 1 cup curd; 1 tbsp sugar; 1/2 tsp black salt; to taste Salt; 1 tsp roasted cumin powder; For garnishing; as per taste Red chilli powder; 1 tsp Roasted Cumin powder; as required Coriander leaves (chopped); as per taste Chaat masala; as per taste Black salt

Jagruti @cook_12287412

#Dals #post5 #traditionalIndianfood

Jagruti @cook_12287412

#Dals #post5 #traditionalIndianfood

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Ingredients

1 cupurad dal
1/2 cupdhuli urad dal
2 inchesginger
1 tspAsafoetida (hing)
2 tspcumin seeds
as required Oil for frying
Few Green chilies according to your taste (optional)
Forfirst dipping-
1 litrewater
1 tbspsalt
Forsecond dipping-
1 cupcurd
1 cupwater
1 tspsalt
1/2 tspblack salt
For serving
1 cupcurd
1 tbspsugar
1/2 tspblack salt
to tasteSalt
1 tsproasted cumin powder
For garnishing
as per taste Red chilli powder
1 tspRoasted Cumin powder
as required Coriander leaves (chopped)
as per taste Chaat masala
as per taste Black salt

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Steps

1

Mix both dals and soak for 4-5 hours. Wash properly. In a mixture grinder add dals any grated ginger and grind it in a coarse paste. Add green chilies also if you want, you can skip chilies.
2

In a deep bowl take ground batter, stir it briskly for a couple of minutes (this will take 5-10 mins). Take a pinch of batter and put in water if the batter is floating which means the batter is ready for making vada. Now add hing and cumin seeds and mix well.
3

Take one-litre water and heat it. When it is about to boil turn off the gas and add salt, mix well. Keep aside. It's the first dipping mixture.
4

In a mixer, jar take 1 cup of curd and whisk well. Pour it in a deep bowl, add 1 cup water, black salt and salt, mix it well. This is the second dipping mixture.
5

Heat oil in a pan. Place a polythene sheet on the rolling board. Take a lemon size ball of ground batter and put on polythene sheet, press balls slightly and make a vada. Transfer vada into oil and fry on high flame until golden brown. Repeat the same process for all the vada.
6

When colour turns golden brown drain the vada on a plate and put it on hot water salt mix for 10-15 minutes. Till then you can fry another batch of vada. After that, you can replace the first batch. You can see the difference that vada has increased in a bit in size and their colour has changed.
7

Now press each soaked vada between your palms to remove the water. Make sure you press them gently otherwise you might end up breaking them. Put squeezed vada in our second dipping mixture and keep aside. Repeat the same for all batches.
8

In a bowl take 1 cup curd. Beat the chilled curd till smooth. Add sugar, black salt, salt and cumin powder. Mix well so all masala get incorporated and sugar dissolved.
9

Take two vada in a bowl pour curd and sprinkle some red chilli powder, cumin powder and black salt (or other masala of your Choice). Decorate with coriander leaves. Delicious dahi vada is ready to serve.