DAHI VADA - PURE VEG.

DAHI VADA

Ingredients: (serves 4)

1. 400 gm. urad daal
2. 1 kg. white curd
3. 200 gm tamarind (deseeded)
4. 6/7 dry dates
5. Salt, sugar & Kashmiri red chilly powder (as per taste)
6. 200 gm. basket fry
7. 5 tbsp. chopped coriander leaves (optional)
8. 2 tsp fried cumin powder
9. 500 gm. refined oil
10. 4/5 green chillies
11. 1 inch ginger

Method:

Soak the urad daal overnight in luke warm water with a pinch of salt.

SOAKED URAD DAAL

Then grind the daal with green chillies & ginger

GRINDING OF URAD DAAL

You can add water to make a smooth fluffy paste. 

PASTED URAD DAAL

Heat enough oil in a pan and give a ladleful of the pasted daal in the oil to make a round vada and repeat the process to make the others.

FRYING OF VADAS

Fry the vadas in medium flames until both sides are golden and crispy.

FRIED VADAS

 You can tab the centre of the vadas to make a hole and give the vadas a professional ring shape.

RING-SHAPED VADAS

Boil water in a large bowl and add salt in it. Dip the vadas in the salty water and let them submerge fully. 

VADAS IN WATER

Process the curd with salt, sugar and red chilly powder and blend it properly. You can add a little amount of cumin powder in it. Add a little amount of water to dilute the curd. 

PROCESSING OF CURD

Take out the vadas from water and dip them fully in the processed curd and keep it in a freezer.

VADAS IN CURD

Now prepare the tamarind sauce. Heat 2 cups of water in a pan and mix tamarind, dates, salt and sugar and stir frequently. Blend it to make a smooth paste.

TAMARIND SAUCE

Now serve the vada in serving bowl. Pour enough curd on the vadas and then garnish with tamarind sauce, basket fry and coriander leaves. Season it with cumin powder.

GARNISHED DAHI VADA