I can’t stop myself from writing about Wednesday’s win and really excited to watch the finals. India really did great and played wonderfully well.I know every Indian is crazy about World Cup Final, I hope they do the same what they did on wed’s match and wins the WORLD CUP. Lets keep our fingers crossed and hope for the best!…GO INDIA GO….
Coming back to the dish of the day…
Dahi Vada is served as an appetizer usually at the time of festivals like holi, diwali and so on. Dahi is hindi word for yogurt and vada is like a dumpling or fritters made out of urad dal without skin/polished urad dal.
This appetizer has to be served chilled, chilling the dish brings more flavors and deliciousness to the dish. This is also served with tamarind-date chutney which really makes the difference in the dish. The soft, soaked vada with a spoonful of dahi mixed with chutney, ahh..sounds complete bliss to me!
- 1 cup urad dal without skin
- 1 inch fresh ginger, grated
- 1 green chillies, chopped
- 1/4 cup fresh coriander leaves, chopped
- Oil for frying the vadas
- salt to taste
For Dahi batter
- 1 cup yogurt
- 1 teaspoon roasted cumin powder
- 1/4 teaspoon red chilli powder
- salt to taste
- coriander leaves for garnishing
- Tamarind-date chutney
- 1/2 cup sev for garnishing
- Soak urad dal in about 2 cups of water for overnight.
- Drain the water and grind the soaked urad dal with very little water just enough to keep the motor running to make smooth batter.
- Add grated ginger, green chillies, coriander leaves, red chilli powder to the batter.
- Beat this batter well in order to avoid any lumps and also for a fluffy vadas.
- Heat oil in a flat frying pan, do not use more than 1/2 inch oil or else your vada will absorb most of the oil and it will be soggy.
- Once the oil is heated enough, check by dropping a little of batter in oil and if it comes on the surface expanding, your oil is ready for frying the vadas.
- With the help of a spoon, drop the batter in form of vada in the oil.
- Fry the vada on both the sides until golden brown. Drain excess oil on paper towel.
- Repeat to complete the rest of the batter, fry in batches.
- Now dip this fried vadas in luke warm water for about 20 minutes.
- After 20 minutes, squeeze out excess water from vadas and keep them aside.
- Mix 1 cup of yogurt with 1/2 cup water, roasted cumin powder, red chilli powder and salt to taste. Keep aside.
- In a deep dish, layer the fried vadas and pour the above yogurt mixture over them to cover completely.
- Garnish with chopped coriander leaves, red chilli powder, roasted cumin powder and chill in the refrigerator for few hours before serving.
- To serve, take 2 or 3 vadas in a plate with some yogurt, sprinkle with red chilli powder, roasted cumin powder, tamarind-date chutney and sprinkle some sev on top…Enjoy!