Dahi Vada..(perugu vada)

. 2 cups - Urad dal / black gram dal
. Salt to taste
. Oil to deep fry

For Garnishing
. 2 to 3 cups - Yogurt
. 1/2 tbsp - Jeera / cumin (powdered)
. 1/4 tbsp - Red chili powder
. 1/2 tbsp - Chaat masala powder

. 2 tbsp - Grated carrot
. 1 tbsp - Coriander leaves, chopped
. Salt to taste

1 ) Wash and soak urad dal for 4 to 5 hours. Or overnight.
2 ) Drain and grind urad dal little at a time in a grinder without adding any water. If required add one tablespoon water to make the grinder work. Grind to a thick smooth paste. Add salt and mix well.
3 ) Wet your palms with water, take a small amount and form a ball. Place in the center of the palm. Flatten and make a hole in the center, like a doughnut.
4 ) Heat a kadai or a wok with enough oil to deep fry on medium heat. When the oil is hot,carefully slide the vada into the oil and deep fry till crisp and golden brown in colour. Drain excess oil.
5 ) Soak the Vada's in a bowl of luke warm water for 5 minutes and gently press each vada between your palms, to drain off excess water. Set aside
6 )Beat curds well with salt as required in a bowl.Heat oil in small pan and add urad daal, mustered seeds, cumin seeds, coriander leaves and add this to the Yogurt. Now add the vada's and immerse them in the beaten yogurt.
7 ) Garnish - Sprinkle one after the other,red chili powder, roasted jeera powder, grated carrot, chaat masala powder and coriander leaves over the immersed vada's.

Delicious smooth dahi vada is ready to eat.


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