Shonali Debnath Owner of Simply Tasty
Dahi Vada
- Wash the Urad Dal till water runs clear. Soak overnight in 4-5 cups of water – overnight would be perfect.
- Next day drain the dal,and add the dal about quarter cup at a time. Avoid adding water while grinding, but if the mixer/ grinder jams, add as little water as possible. Remember to wipe off and mix back the dal that sticks to the walls. Stop once you get a smooth thick batter.Take out the batter into a container.Add salt into the batter.Keep aside.
- Heat oil in a kadhai for deep frying the vadas. Check the oil drop some of the batter and if it quickly rises to top with slight bubbles its ready.
- Now time to fry,Wet your hand/spoon, take golf ball size batter and gently slide it in the hot oil. Don’t fry more than 4-5 at a time.Turn them around a couple of times so that they are evenly golden on all sides. Once done, take them out with a slotted spoon and put then into the Luke warm water and after 1-2 minutes take out the vadas n drain the water as much as possible by pressing with help of two palms.Set all the vadas like this in a big flat vessel.
- In a bowl whisk the curd with 1/3 tsp of salt,1/2 cup of water and 1/2 tsp of sugar.Now pour half of the curd all over the vadas and keep aside for 1/2 an hour.
- For serving:-Put some of the vadas in a serving bowl and some of the whisk curd over it.Sprinkle some cumin powder,pinch of black salt and chat masala and pour some tamarind chutney over it and serve.
