Posts Tagged ‘urad dal’

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!


Dahi Vada

Dahi Vada


For Vada

  • 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
Urad dal dumpling/fritters

Urad dal dumpling/fritters


  • 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!
Dahi Vada

Dahi Vada

Black Dal/Whole Urad Dal

Posted: May 25, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , , ,

Black Dal/Whole Urad Dal  

This is one of my family favorite dal of all times. As I have already said that dal has to be there in our everyday meal so here is the recipe of Black Whole Urad Dal.  

Urad Dal

Urad Dal


For Dal tadka: 

  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 teaspoon turmeric powder
  • 1 medium tomato, chopped
  • 1 green chillies deveined and chopped
  • 1 teaspoon garam masala powder
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • Salt to taste


  • Wash and pressure cook dal with turmeric powder, salt to taste and water.
  • Heat oil in a pan over medium heat, add cumin seeds and let it get brown.
  • Add chopped onions, garlic, ginger, dried red chillies and green chillies and cook until onions get translucent.
  • Add chopped tomatoes, turmeric powder, garam masala powder, coriander powder and salt to taste, cook until masala separates from oil about 3-4 minutes.
  • Add cooked dal in the pan with some water for consistency. Stir well and give a boil.
  • Serve hot with rice and desi ghee(clarified butter) on top.
Whole Urad Dal with Rice

Whole Urad Dal with Rice

Dal Vada/Vadai

Posted: May 16, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , , ,

Dal Vada/Vadai

I had this fritters long long time ago when we use to travel to southern part of India. On our way to destination we encounter lots of different varieties of food on railway station and my dad use to go and get snack, food, dessert, drinks etc…whatever is the specialities of that region.

We just use to  enjoy having different kind foods every time at each station. Ofcourse my mom use to keep shouting don’t eat this and that you will get sick , they are not made with good ingredients, do not know from where they have used the water and all sort of things. But at that age we less care about all those things rather than enjoying delicious and unique foods.

When i started blogging I came across this wonderful blog of Manju Rajendra and as i was going through her recipes I found this vadai and immediately i told my husband that i am going to try this one on the weekend and i did.  Have reduced the quantities of dal to half and made the vada with what all ingredients I had at home. It turned out awesome , perfect evening snack with a hot cup of tea. Thanks Manju for sharing this recipe.

Dal vada

Dal Vada


  • 1/2 cup moong dal
  • 1/2 cup channa dal
  • 1/2 cup urad dal
  • 2 green chillies
  • 1 shallots, chopped
  • 1 cup methi leaves, chopped
  • 5-6 dried curry leaves, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon chilli powder
  • salt to taste
  • Oil for deep frying


  • Soak all three dals together for one hour. Grind them into paste with very less water, the consistency of past should be very thick.
  • Add chopped onions, curry leaves, methi leaves, green chillies, cumin seeds, red chilli powder, salt to taste and mix all together with the dal paste and keep it aside.
  • Heat oil in a deep-frying pan, once the oil is heated enough, using a teaspoon pour dal paste into the oil and fry until its crispy and golden brown.
  • Keep it on paper towel for excess oil to drain and repeat it to complete the dal batter/paste.
  • Serve hot with ketchup or green chutney.

Recipe adapted from