Deep fried stuffed Vada with curd

Name: Deep fried stuffed Vada with curd
Total time: 20700 s
Yield: 5-6 people
Cuisine: Indian
Ingredients: 1 cup urad dal; 3-4 Green chillies; 1/2 inch Ginger; 1 pinch asafoetida (hing); to taste Salt; 1 tbsp raisins; 8-9 almonds; Little water for grinding; 2 cups thick curd; 1/2 cup milk; to taste Salt; 1 tsp cumin powder; 1 tsp pudina powder; 1 tsp black pepper; 1 tbsp cream

Divya Goel @divya_080910

#tech2 Popularly known as dahi vada - this recipe has the softest lentil fritters drenched in creamy yoghurt and topped with sweet and spicy tamarind chutney. This popular Indian street food is loved by all and is a perfect inclusion to any festive menu!

Divya Goel @divya_080910

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Ingredients

5hrs+ 45 minutes

5-6 people

1 cupurad dal
3-4Green chillies
1/2 inchGinger
1 pinchasafoetida (hing)
to tasteSalt
1 tbspraisins
8-9almonds
Little water for grinding
For curd
2 cupsthick curd
1/2 cupmilk
to tasteSalt
1 tspcumin powder
1 tsppudina powder
1 tspblack pepper
1 tbspcream

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Steps

5hrs+ 45 minutes

1

Soak the urad dal overnight or for at least 4-5 hours. Drain them.
2

Grind the urad dal, green chilies, ginger and asafoetida with little water to a smooth fluffy batter.
3

3. Take the ground batter in a bowl. Briskly stir the batter for a minute or two with a spoon or spatula or even use your hand. This makes the batter more fluffy and light.
4

Heat oil for deep frying. Shape and stuff the vada with chopped almonds and raisins and drop the batter with your hands in medium hot oil.
5

Fry the vada in batches till crisp and golden.
6

Drain the vada in a plate. When they are still warm, add the vada in water (warm to hot water) and let them soak for 18-20 minutes.
7

Press each soaked vada between your palms to remove water. Gently press or else you might end up breaking them.
8

Beat the chilled curd/yoghurt till smooth and add a spoonful of cream to it. Add the spices(salt, black pepper, roasted cumin and crushed mint powder)and milk and beat.
9

Put all the vada in the beaten curd.
10

Serve cold with tamarind chutney. Garnish with spices.