Dahi wada

Ingredients for vadas:
urid daal                : 1 big cup
cumin seeds           : 1 tbspn
oil for deep frying

Ingredients for garnishing:
thick yoghurt               : 2 cups
black salt                     : 1 tspn
roasted cumin powder : 1 tspn 
red chilli powder          :1 tspn 
dates tamarind chutney: 3 tbspn or more
salt                                :to taste
coriander leaves
sev (optional)

  • Wash n soak the urid daal in excess of water for 5 hours or overnight

  • After 5-6 hrs, blend it to a paste with as little water as possible(about 1/4th cup). Its not possible to blend to a fine paste with little water so its fine if the paste is coarse or not very fine.
  • Take out the batter in a bowl n whip the entire batter firmly with a spoon for about 5 mins in circular motion, than add in the cumin seeds

  • Blend yoghurt in a blender along with 1 cup of water, salt, black salt and sugar. Take out in a bowl
  • Meanwhile heat the oil in a frying pot. Drop 1 tspn of batter in oil n fry the vadas till golden on both sides. Take out the vadas in a paper towel. 

  • Then dip the required number of vadas in warm water for 5 mins. 

  • Squeeze out gently to remove the excess water and dip it in beaten yoghurt, Take care not to break the vadas.
  • Garnish with roasted cumin powder,red chilli powder, dates tamarind chutney sev and coriander leaves

  • Refrigerate or freeze the remaining vadas 
  • Whipping the batter is really important to make it soft n fluffy
  • Thin beaten yoghurt is used rather than thick because the vadas can easily absorb thin yoghurt
  • After dipping it in yoghurt the vadas tend to swell up about 1 n 1/2 times the original size
  • Freeze the remaining vadas in a zip lock plastic bag for weeks or even months
  • Just before having it , take it out from freezer and dip it in hot water for 15 mins, and follow the same procedure

Makes about 20-22 vadas


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