Deep-fried urad dal dumplings topped with a spicy savory yogurt and with sweet tamarind chutney.
Dahi Vada
Recipe Servings |
: | 4 |
Recipe Cook Time |
: | 15 minutes |
Preparation Time |
: | 10 minutes |
Category |
: | Veg , Easy , Snacks |
Recipe Rating |
: | 
|
Ingredients
Split black gram skinless (dhuli urad dal) :- 1 cup
Cumin seeds :- 1 tsp
Ginger :- 1/2 inch
Oil to deep fry
TO SERVE
Yogurt :- 2 1/2 cups chilled
Black salt (kala namak) :- 1/2 tsp
Red chilli powder :- 1 tsp
Roasted cumin powder :- 1 tsp
Sweet tamarind chutney :-1/2 cup
Fresh coriander leaves, chopped :- 1/4 cup
Haldiram sev :- 3-4 tbsp
Salt to taste
Cumin seeds :- 1 tsp
Ginger :- 1/2 inch
Oil to deep fry
TO SERVE
Yogurt :- 2 1/2 cups chilled
Black salt (kala namak) :- 1/2 tsp
Red chilli powder :- 1 tsp
Roasted cumin powder :- 1 tsp
Sweet tamarind chutney :-1/2 cup
Fresh coriander leaves, chopped :- 1/4 cup
Haldiram sev :- 3-4 tbsp
Salt to taste
Methods
Soak urad dal for 3-4 hours, after washing in water.
Grind the urad dal with ginger and salt adding just enough water to make into a thick and smooth paste.
Wet your hands and make small lemon sized balls.Deep fry in hot oil in medium flame until golden colour in all sides.
Once all the Vada’s are fried, keep them aside.
Drain and soak in cold water. Squeeze out wadas and arrange on a serving dish.
Pour chilled yogurt over them and serve garnished with rock salt, red chilli powder, cumin powder, sweet tamarind chutney, sev and chopped coriander leaves.
Grind the urad dal with ginger and salt adding just enough water to make into a thick and smooth paste.
Wet your hands and make small lemon sized balls.Deep fry in hot oil in medium flame until golden colour in all sides.
Once all the Vada’s are fried, keep them aside.
Drain and soak in cold water. Squeeze out wadas and arrange on a serving dish.
Pour chilled yogurt over them and serve garnished with rock salt, red chilli powder, cumin powder, sweet tamarind chutney, sev and chopped coriander leaves.
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