Dahi Vada - an all time family favourite....

There are various recipes for Dahi Vada or Dahi Bhalla using different pulses/dals.
Vadas are also shaped differently ... doughnut, cylinder, disk or balls.
 The most important aspect of a successful Dahi Vada dish however, remains theVADA and how it is treated.

 I am sharing a very easy to make recipe which is bound to win you accolades!

DAHI VADA (DAHI BHALLA)                                               Makes 20

Ingredients

Urad Dal (Black gram) without skin – 10 tblsp

Fresh Curd – 800 gm

Hing (Asafetida) pdr – ¾ tsp

Green chilli chopped – to taste(optional)

Jeera (Cumin) pdr – 2 tblsp

Red chilli pdr – to taste

Black salt – to taste

Salt – to taste

Sweet Tamarind Chutney – 2 cups

Oil – for deep frying

Method

1. Wash and soak the dal/lentil in adequate water for about 45 min to 1 hr.
2. Drain the water and grind it to a very thick paste using little or no water.
3. Transfer it to a large bowl and add hing, salt and chopped green chilli(optional) to it.
4. Using a cream/egg beater work the paste till it is light and fluffy. Alternatively you could use a hand held beater or your hand to aerate the paste.
5. Heat oil in a pan for deep frying. Lower the flame and put in a ball of paste into the oil. (You could use your fingers or soup spoons to do this.)
6. The ball should puff up to the size of a golf ball. Fry on medium heat till lightly golden in colour. Repeat with the rest of the mixture.
7. Keep a large bowl of water ready. Take out the balls from the oil and drop them in this bowl.
8. They take about a minute to soak. Remove the balls one by one and squeeze lightly to remove excess water.
9. Arrange them in a dish. Beat the curd to a smooth paste (should be thick to coat the back of a spoon).
10. Drizzle the balls with the curd to cover them liberally. Sprinkle jeera pdr, black salt and red chilli pdr.  Now spread some Sweet Tamarind Chutney over the vadas using a spoon.
11. Serve chilled or at room temperature.



    



Soaking in water....



Frying in oil...



Enjoy the dish!

© Rinki’s Kitchen 2012