Dahi Vada

Dahi Vada

Soaking time: 3 hours
Makes: 10 - 12 vadas

You will need

200 g ( 1 cup ) urad dal
2 1/2 cup water ( for soaking )
2 green chillies. finely chopped
1/4 teaspoon hing ( asafoetida )
1 - inch piece ginger, finely chopped
1 spring curry leaves, finely chopped
1/2 teaspoon salt ( or to taste )
3 tablespoons water ( for grinding )
250 ml oil for frying

For Dahi (curd):

600 ml thick curd
2 teaspoon jeera powder (dry roast)
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon pepper powder
1 teaspoon salt (or to taste)
3 teaspoon chopped coriander leaves
Extra 1/2 teaspoon red chilli powder
1/2 teaspoon chaat masala powder (optional)

For dahi (curd):

Blend dahi with roasted jeera powder, red chilli powder, coriander powder, pepper powder, salt to taste and 1 teaspoon chopped coriander leaves (reserve 2 teaspoons). Keep aside.

Method

For vada:

Chop ginger, green chilli and curry leaves. In a bowl, mix hing ( asafoetida ) chopped ginger, green chillies and curry leaves.

Wash and soak urad dal for 3 hours. Drain out water completely.

Grind urad dal to a thick and smooth paste in a mixer in batches. Add / sprinkle 3 tablespoons water during grinding.

Transfer the vada batter into another flat bowl and mix it with chopped ingredients and salt to taste (Finally add salt).

Heat oil in a kadai / frying pan. Reduce heat to medium. Avoid frying on high heat.

Wet your palms and take batter into the palms. Shape it like a doughnut with a hole in the centre. The reason for putting hole is to allow for expansion during frying as well as to obtain uniform cooking through out the cross section.

Alternately one can shape it like a ball / bondas if one find it difficult to shape it like a doughnut. You can make 12 - 14 lemon sized balls with this batter.

Release the doughnut shaped batter / balls directly into the medium hot oil.

Care should taken not to splash oil on to your palms.

Repeat this as far as the space permitting in your kadai (4 - 5 vadas or 6 - 7 balls at a time).

Also too many vadas at a time may result in uneven cooking of vadas. Normally at first the underside of the vadas turn brown. So turn the vadas over so that the uniform color ( golden color ) is obtained through out the surface. Cook on a medium heat. Avoid high heat.

Drain and place on kitchen paper to absorb excess oil and put these vadas in 3 cups of lukewarm water for a few minutes to remove excess oil and make them soft. They should be removed from the water before they are soaked too much. Otherwise they may break.

Take out the vadas from the water and carefully squeeze out the water between the palms without breaking them.

Arrange vadas on a flat serving dish and pour blended curd / dahi over it. Keep aside for 1 - 2 hours to absorb flavour. Sprinkle reserved red chilli powder, chaat masala powder and chopped coriander leaves when serving. Serving suggestion with tamarind chutney (optional).