DAHI VADA
Ingredients:-
1. Whole Urad – 1 cups (washed
& soaked for 3 hours)
2. Small Onion – 1 No’s (finely chopped)
3. Fresh Curd – ½ Ltr
4.
Coriander leaves – 2 Tbsp (finely chopped)
5.
Green Chilies – 1 Tsp (finely chopped)
6.
Salt to taste.
7.
Ginger – 1 Tsp (Finely Chopped)
8.
Coconut – 1 Tsp (Finely Chopped)
9.
Hing – ¼ Tsp
10.
Baking Soda – 2 Pinches.
11.
Turmeric Powder – ¼ Tsp.
12.
Coriander Leaves – 1 Tsp (Finely Chopped) (For Garnishing)
For Tempering:-
1.
Mustard Seeds – ¼ Tsp
2.
Curry Leaves – 7 or 8
3.
Ghee – 1 Tsp
4.
Dry Red Chilies – 1 Whole
|
Preparation
Time
|
30
minutes
|
|
Cooking
Time
|
20
minutes
|
|
SERVES
– 4
|
|
Method:-
Drain Urad Daal and put in a mixer jar, add salt to taste,
Hing and Baking Soda – 1 Pinch each. Now add 1 Tbsp of water and grind it into
a fine paste. Remove into a bowl; add onion, coriander leaves, green chilies,
chopped ginger, chopped coconut. Now beat the mixture till it is fluffy. To test
the batter take a bowl of water and add ½ a spoon of Vada’s mixture to it, if
it raises the batter is fluffy if not beat the batter some more time. Heat oil
in a kadai, while the oil is getting hot pour the curd in a mixer jar, add
turmeric powder and add salt to taste; blend for a minute. Remove in a serving bowl.
Grease your palm with oil, now take the Vada’s batter in your hand; shape it;
make a hole in a center, and put in hot oil. Fry till golden brown; keep a bowl
of cold water ready. Drain Vada’s from hot oil and immerse in the cold water;
let it stand for a minute. Remove from the water and pour into a bowl of curd. Let
it soak for 10 minutes. Now heat a frying pan for tempering, put ghee in it,
when it is hot add mustard seeds; when it splutters add curry leaves, now add
red chili. Pour this tempering over the Dahi Vada’s. Garnish it with coriander
leaves and serve immediately…
