Dahi Vada

INGREDIENTS

FOR THE VADA BATTER

• Urad Dal, soaked for a minimum of 4 hours and then blended to a thick consistency
• Curry Leaves
• Salt as per taste
• Asafoetida, a pinch

FOR THE TEMPERING

• Curry leaves, 1-2 Sprigs
• 2 – 3 Dry Red Chilli
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• Asafoetida, a pinch
• Salt as per taste

Curd

METHOD

• In a container, add the curd and salt. Keep aside.
• Take a pan, heat it and add a little oil for tempering.
• Once the oil is hot, add the mustard seeds, dry red chilli, cumin seeds, curry leaves and asafoetida. Let the seeds crackle a bit and then add this tempering to the curd. Mix well and cover with a lid.
• Now, to make the vada’s, beat the batter to make it fluffy. To test if the batter is ready, drop a little globule of the batter into a bowl of water. If it floats, its ready, else keep stirring.
• Once the batter is ready, heat oil for deep frying the vada.
• With a moistened palm, take a handful of the batter. Roll it a bit in your palm to give it a roundish/ flattish shape. Then gently drop into hot oil. Fry on medium flame, so that the insides get cooked properly too.
• Fry the vada’s till they are golden brown in colour. Do not let them burn. Once well fried, add them to the curd.
• Let it soak in the curd for at least an hour, before digging your ladles into it.
• ……… an hour has passed, our vada’s are soaked …….let’s diggggg in!!
• Goes best with alu dum and a sprinkle of sev. Garnish with tamarind sauce, chat masala and black salt.