Dahi Vada

Name: Dahi Vada
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: 3/4 cup Split Skinned Black Gram Lentil; 3 tbsp Split Yellow Lentils (Moong Dal); 1 green chilli; 1 inch Ginger; 1/2 tsp Salt; as needed Oil for frying vada; 2 cups Yogurt chilled; 1/2 tsp Sugar; 1/4 cup Tamarind Chutney; 2 tbsp Mint Cilantro Chutney; 1/2 tsp Roasted Ground Cumin (Jeera powder); 1/4 tsp Kashmiri red chili powder; 2 tsp Cilantro leaves chopped, to garnish

Arpita Mukherjee @cook_19704185

jharkhand, Dhanbad

#GA4
#week_25
#Dahi_Vada

Arpita Mukherjee @cook_19704185

jharkhand, Dhanbad

#GA4
#week_25
#Dahi_Vada

Saved

Ingredients

1 hour

4 people

3/4 cupSplit Skinned Black Gram Lentil
3 tbspSplit Yellow Lentils (Moong Dal)
1green chilli
1 inchGinger
1/2 tspSalt
as neededOil for frying vada
2 cupsYogurt chilled
1/2 tspSugar
1/4 cupTamarind Chutney
2 tbspMint Cilantro Chutney
1/2 tspRoasted Ground Cumin (Jeera powder)
1/4 tspKashmiri red chili powder
2 tspCilantro leaves chopped, to garnish

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Steps

1 hour

1

Drain the soaking water. Add ginger, green chili pepper, salt and lentils to a blender Grind to form a almost smooth batter. The batter should be thick and of dropping consistency. Remove in a large bowl Whip the lentil batter vigorously to make it light and fluffy. To figure out if the batter is ready to make the vada’s, drop a small ball of the batter with a spoon in a bowl filled with water. If the ball immediately starts to float on top, the batter is ready to make vada.
2

Add the batter to the oil using a spoon or ice-cream scooper. Take water in a small bowl. Take a large spoon, dip it in water, then take batter in the spoon and drop it in the hot oil. Now before making the next vada, dip the spoon in water again and then take the batter. Repeat for each vada. , flip them over with a ladle. When the other side is done, take them out in a bowl lined with a paper napkin to soak the excess oil.
3

Now soak the vada’s in lukewarm water double in size and become super soft. Now take each vada and gently press in between of your palms to remove excess water.
Whisk the yogurt and season it with salt and sugar. If the yogurt is too thick, add some water or milk to get the right consistency.  Place the softened vada’s in a plate.Pour the yogurt over them, so they are all covered with the yogurt.