Left over rice dahi vada
#Rainbow1
#QuickBreakfast
Dahi Vada is a popular snack in South Asia. It is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt).Usually,washed Urad lentils are soaked overnight and ground into a batter for the vada, then cooked in hot oil. The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. The vadas are soaked for a period of time before serving. Additions to the batter may include golden raisins. Vadas may be topped with coriander or mint leaves, chilli powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis, boondi, thinly sliced fresh ginger or pomegranate. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys is often used as garnish.Here I used leftover rice to make the vadas and of my surprise it came out extremely good.One can try it easily at home.
Left over rice dahi vada
#Rainbow1
#QuickBreakfast
Dahi Vada is a popular snack in South Asia. It is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt).Usually,washed Urad lentils are soaked overnight and ground into a batter for the vada, then cooked in hot oil. The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. The vadas are soaked for a period of time before serving. Additions to the batter may include golden raisins. Vadas may be topped with coriander or mint leaves, chilli powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis, boondi, thinly sliced fresh ginger or pomegranate. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys is often used as garnish.Here I used leftover rice to make the vadas and of my surprise it came out extremely good.One can try it easily at home.
Open in Cookpad AppSteps
- 1
Mash the rice properly until it gets a smooth surface.Keep it aside.
- 2
Mix green chilli, ginger, garlic, cumin and salt in a blender jar.Blend until soft smooth puree.
- 3
Pour the puree into a bowl and add the mashed rice to it.Beat the mixture for 2-3 minutes until light or fluffy. Keep the batter aside.
- 4
Heat enough oil in deep frying pan, at least one inch deep oil on medium high heat.
- 5
Reduce heat to low. Scoop the rice batter with a spoon and pour into oil carefully. (Don't worry about different size. You can make big or small).
Fry them on medium low heat until light golden brown. - 6
Put the fritters into an absorbent paper/towel, then place them on a serving plate. Keep aside.
In a small bowl mix yogurt, chilli paste,salt and sugar. Mix well until no lumps. - 7
Then, pour the yogurt mixture on the top of the prepared fritters/bora. Keep into refrigerator for 15 minutes.
- 8
Garnish with tamarind chutney and bhujia. Sprinkle chat masala powder.
Serve cool and enjoy!
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