Thursday, June 16, 2011

Dahi Vada

I never have liked plain yogurt so when I was a kid, mom would make this dish very often so that way I can consume some quantity of yogurt. And eventually it became one of my favorite dishes. It can be served as an appetizer, as a snack or even as a side dish. The thing I love the most about this dish is that it can be prepared well in advance and refrigerated.

During my initial days in US, I used to by readymade packet of flour. It worked well for quite a while but then I realized that Vadas become too soft and sometimes dry too. Making batter by soaking and grinding dal was not at all difficult, so in due course I started making them from scratch.

Makes 25 vada
Preparation Time: 15 Minute + soaking tme
Cooking Time: 30 Minute

1 cup udad dal
1 tsp green chili paste
1 tsp ginger paste
8-10 whole pepper
Oil for frying

To serve,
1 cup yogurt
3 tbsp tamarind chutney
1/2 tsp red chili powder
1/2 tsp cumin powder
Coriander leaves
Salt and sugar per taste

1. Soak dal in warm water for 6-8 hour, remove water and grind into smooth paste
2. Add salt, pepper, chili and ginger paste
3. Dip fry them and later soak into water until they become soft
4. Gently press them with palm to remove extra water

To serve,
1. Arrange Vada in a large plate in a single layer
2. Beat yogurt with little water, add salt and sugar
3. Spread yogurt on Vada, pour tamarind chutney
4. Sprinkle chat masala and red chili powder and garnish with coriander leaves
5. Serve cold

P.S. Left over batter can be frozen. If you are not in a mood to again fry Vada, make small pancakes on griddle. Mix with yougurt, tamarind and green chutney, boiled and diced potatoes, black chana, pomegranate seeds (optional), sev and sprinkle chat masala and red chili powder. This Dahi vada chat tastes even better!!

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