Sweet and Tangy Dahi Vada

Name: Sweet and Tangy Dahi Vada
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup ivory coloured skinned urad dal (husked black gram); 1/4 cup moong dal (Yellow Lentils); 1/2 tsp ginger paste; To taste salt; 1/2 tsp baking powder; As needed oil for deep frying; 3 cup lukewarm salted water; 2 cups homemade sweet yogurt; 2 tbsp tamarind chutney; 2 tbsp mint and coriander(cilantro) chutney; 1/2 tsp chaat masala; 2 tsp roasted cumin powder; 1/2 tsp red chilli powder; 1 tbsp cranberries or pomegranate pearls; 1 tbsp coriander chopped finely

Kumkum Chatterjee @cook_12055532

#SC3
#week3
Dahi Vada or lentil fritters in spicy yogurt sauce is a popular summer special dish across India and has a sweet and tangy taste. These vadas or bhallas are deep fried and then soaked in salted water for few minutes to make them extra soft and spongy .They are then dipped in a spicy beaten yogurt sauce and garnished with red chilli powder,roasted cumin powder, sweet and tangy cilantro,mint and tamarind chutneys.This Sweet and Spicy Dahi Vada can be served as an appetizer or alongwith meals and tastes delicious.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

4 servings

For Vada :
1 cupivory coloured skinned urad dal (husked black gram)
1/4 cup moong dal (Yellow Lentils)
1/2 tspginger paste
To taste salt
1/2 tspbaking powder
As neededoil for deep frying
3 cuplukewarm salted water
For Assembling :
2 cupshomemade sweet yogurt
2 tbsptamarind chutney
2 tbspmint and coriander(cilantro) chutney
1/2 tspchaat masala
2 tsproasted cumin powder
1/2 tspred chilli powder
1 tbspcranberries or pomegranate pearls
1 tbspcoriander chopped finely

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Steps

45 minutes

1

Soak the lentils in warm water for 5 to 6 hours or overnight. Next day discard water.Grind both the dals using gradually 1/4 th cup water approximately. Do not add too much water.The batter should be smooth and thick.Add baking powder and whisk the dal to make it light and fluffy.This step is important as this will decide how soft and fluffy the vadas are.
2

To test check whether the batter is light, drop 1/2 teaspoon batter in a bowl of water.If it rises instantly,the batter is perfect. Heat oil in a deep frying pan.When oil is medium hot,take a lemon sized batter in your hands or with a spoon and gently drop into oil.Drop 6 to 8 portions of the batter at a time depending on the size of the pan.Deep fry on medium heat till golden brown and crispy. Take them out from pan and dip the vadas in lukewarm salted water.Soak them for 5 minutes.
3

Take them out and press gently between your palms to remove excess water.For assembling, whisk the sweet curd or strain in a strainer to get a smooth consistency.
4

Add 1/4 th tsp salt,chaat masala,1/4 th tsp roasted cumin powder and pinch of red chilli powder.Soak vadas in a serving bowl and pour curd evenly until fully covered.Top it with red and green chutneys.
5

Garnish with chopped coriander leaves,red chilli powder, roasted cumin powder and few cranberries or pomegranate pearls.Serve chilled,a sweet summertime delicacy as an appetizer or as a side dish with meals and enjoy !
6

For sweet curd :
Boil 2 cups whole milk with 5 tsp sugar.Add 3 tsp milk powder,blend well and add it to milk.Set aside for milk to be lukewarm. Mix 1 tsp curd and whisk to blend well and set in a warm place for 5-6 hours for curd to set.Refrigerate before using the curd.
7

For Tamarind chutney:
Boil 2 tbsp tamarind paste with 1/2 tsp ginger paste, 2 tbsp sugar or jaggery. Add 1/2 tsp roasted cumin powder,pinch of red chilli powder and black salt.Cool and refrigerate.
For Green Chutney:
Make a paste of coriander and mint leaves alongwith black salt,1/2 tsp roasted cumin powder,1 tsp sugar,1 tbsp lemon juice and 1/4 th tsp ginger paste.Refrigerate before use.