Dahi vada

Name: Dahi vada
Cuisine: Indian
Ingredients: 1 cup urad dal; 1 green chilli chopped; 1/2 inch ginger chopped; 1 teaspoon cumin seeds (jeera); 1/4 teaspoon red chilli powder; To taste rock salt or black salt or regular salt as required; 2-2.25 cups curd (yogurt or dahi); 1/2-1 teaspoon chaat masala or as required; 1/4-1/2 teaspoon red chilli powder; 1 teaspoon roasted cumin powder; Oil for deep frying; leaves Some Curry patta or coriander

Ra-Hulk Das @cook_10104782

Odisha

Dahi vada

Ra-Hulk Das @cook_10104782

Saved

Ingredients

1 cupurad dal
1green chilli chopped
1/2 inchginger chopped
1 teaspooncumin seeds (jeera)
1/4 teaspoonred chilli powder
To tasterock salt or black salt or regular salt as required
2-2.25 cupscurd (yogurt or dahi)
1/2-1 teaspoonchaat masala or as required
1/4-1/2 teaspoonred chilli powder
1 teaspoonroasted cumin powder
Oil for deep frying
leavesSome Curry patta or coriander

Saved

Steps

1

First pick and then rinse the lentil for 3-4 times in water
2

Soak the lentils in enough water overnight or for 4-5 hours.
3

Drain and add the lentil in a wet grinder.
also add chopped green chilies, chopped ginger and cumin seeds.
4

Add water in intervals and grind to a smooth batter
5

Take the ground batter in a bowl.
Stir the batter briskly for a couple of minutes.this makes the batter more light and fluffy.
6

Heat a kadai or pan with oil for deep frying.
when the oil becomes medium hot, add spoonful of the batter in the oil.
7

Fry the vadas till they become golden and crisp.
8

In another bowl take water and add the vadas to the water soak them for 18-20 minutes.
9

Take each vada and flatten and press between your palms to remove excess water.
10

Place these vadas in the serving bowl.
11

Sprinkle the red chilli powder, roasted cumin powder, chaat masala and black salt
12

Garnish dahi vada with chopped coriander leaves. Or with little fry curry leaves.
13

Serve dahi vada immediately or refrigerate and serve later.