Deep fried stuffed Vada with curd
#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!
Deep fried stuffed Vada with curd
#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!
Cooking Instructions
- 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.
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