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)

Method:

• 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 

Note:

• 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