If you want
to indulge in chilled Dahi Vadas without feeling guilty, then here is the
recipe for you.
This is a healthy
dahi vada recipe. The vadas are NOT DEEP FRIED!
That is the
reason they are really light in the mouth and also on the stomach.
Anyone from
beginners to experts can perfect this recipe. Just a few things to keep in mind
is all.
Most
importantly, the grinding of the soaked black lentil has to be right. For this,
grind them in small batches. This way you will require a minimum amount of
water to help with the grinding.
The mouth
watering dahi vadas are enjoyed by one and all.
Click the link below for the video recipe:
Dahi Vada Recipe with less oil Makes 16 to 17 vadas
Ingredients
Dhuli Urad
Dal/Skinned Black Lentil – 1 cup
Asafoetida/Hing
– ¼ tsp
Salt – to taste
Oil – ¼ cup
Beaten yogurt
– 3 to 4 cups
SweetTamarind/Imli
chutney – 1 ½ cup
Black salt –
for seasoning
Red chili
powder – as per taste
Roasted cumin
/Jeera powder – as per taste
Paddu/Paniyaram
pan – 1
Method:
1.
Wash
and soak the lentils in 3 cups of water for at least an hour or till well
soaked.
2.
Drain
the water and grind to a thick fine paste. Use as little water as required to
run the mixer.
3.
Season
the paste with salt and hing. Use an electrical beater or a hand held whisk to
beat the paste till it becomes pale and fluffy.
4.
Heat
the Paddu/Paniyaram pan and add a few drops of oil in the cavities. Wet your
fingers and make small balls with the lentil paste. Fill the cavities in the
pan with the paste. Cook on low heat for 2 mins on one side before flipping
them over.
5.
Drizzle
with a tiny bit of oil on each vada. Cook till done. Check by inserting skewer.
If it comes out clean, the vadas are done. Remove from heat and drop the
balls/vadas into a large bowl filled with water and leave to soak.
6.
Once
they puff up, gently squeeze out the excess water and place the lentil vadas
onto a plate. Cover generously with the yogurt. Drizzle with the tamarind
chutney. Sprinkle black salt, red chili powder and cumin powder. Decorate with
a spring of coriander.
7.
Serve
chilled.
© Rinki’s Kitchen
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