Tuesday, April 24, 2012

Dahi Vadas


Dahi vadas are dumplings, made from lentil. It is enjoyed cold as an appetizer or along with main course meal.Very tempting,difficult to resist once tasted:) popular in Northern India and perfect for a warm sunny day. Served cold with Tamarind chutney and curd.


Ingredients
1 cup Urad daal 
2 cups Yogurt (plain thick curd)
2 tsp ginger & green chilies
2 tsp salt
1tsp sugar
2 tbsp fresh coconut tiny pieces
2 tsp roasted cumin powder
1 tsp chaat powder
1/4 cup fresh coriander leaves
Oil for frying




Fried Vadas




Dahi Vadas


Tamarind Chutney


For Tempering
2 tsp Oil
1 tsp mustard seeds
Method:
1.Heat oil ,add mustard seeds,allow to splutter and add it to the prepared Dahi Vadas.




Tamarind chutney
200 gm Tamarind
1/2 cup water
50 gm Jaggery/ sugar each
1 tsp salt
1/2 tsp Black salt
1 tsp cumin powder
1 tsp coriander powder


Method:
1. Soak the Urad daal overnight. Next day grind the Urad daal to a paste.Add in ginger green chilies,salt and coconut pieces.
2.Heat oil for frying in a heavy bottomed pan. Using a spoon take a spoonful of the urad daal batter and make a round or doughnut shape and carefully add into the hot  oil for frying on medium heat,then on high heat ,till they appear golden brown, remove and fry the remaining vadas. Keep fried vadas soaked in warm water.
3. In a medium bowl ,whisk the curd,adding salt, red chili powder,sugar,chaat powder, and cumin powder,mix well.
4. Before serving, take out the vadas from water and squeeze them to remove any excess water.Arrange the vadas in a serving dish.Pour the curd over the vadas to cover them.Pour the prepared tempering.Sprinkle some freshly chopped coriander leaves to garnish.Serve chilled with Tamarind chutney:))
5.For making Tamarind chutney,soak tamarind,jaggery in water and microwave for about 10 minutes till it appears soft and pulpy. Remove from microwave,cool and strain the tamarind pulp in a bowl.Add sugar,salt,red chili powder,black salt and coriander powder.Add more salt or sugar if needed. You can keep this chutney refrigerated for about 1 to 3 months and it tastes delicious with many appetizers.

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