>> Monday, June 4, 2012
Most times I never prefer to eat Dahi Vada. I don't normally make this at home on regular basis. Occasions such as a special Lunch called for this treat. I was preparing a special north indian thali for lunch and I was thinking I should make something different from the usual Masala Vada or Meddu Vada. Since Dahi Vada is made across cuisines, I thought it was the best bet to match this. I was sure the recipe may not differ so much.
Konda's school reopens today and she is going to seven standard. I can't believe a year passing off so quickly. Another new year and looking forward to another wonderful year to welcome. We finished off covering and labeling. As expected there was a huge stack of books. I was also preparing myself with back to school recipes. I am hoping to publish some of them soon.
Coming to the recipe, this makes a great snack and of course makes the setting great with its delicious taste. I remember helping Amma making this for many of the dinner get together we used to have during my growing up years.
Best part of the Dahi wada when you plan for parties, is that you can make the vadas ahead and soak it during just before the party. We used to fry vadas, allow to cool, refrigerate. On the morning of day of the party, you can soak the vadas in hot water, press them down. Then add to the curd mix, and refrigerate.
Dahi VadaSoaking time : 2 hours
Makes - 10 medium size vadas
For the Curd Mix
Curds / Yogurt made from 1/2 litre
Oil - 1 tsp
Green chilie - 1 long
Mustard Seeds, Urad dal - 1/4 tsp
Cumin Seeds - 1/2 tsp
Hing a pinch
Ginger - 1"
Curry leaves few
Coriander leaves, finely chopped 2 tbsp
How to make the Curd Mix
Make curds with 1/2 liter. Once it sets, blend well without adding water in mixie,
Transfer to a bowl, add salt and mix well.
Heat a kadai with oil, season with mustard seeds, Urad dal, when the mustard splutters, add hing, cumin seeds, curry leaves, chopped chillies, saute for couple of mints, pour this to the beaten curds
Add chopped coriander leaves, mix everything and keep it aside.
For the Vada
Urad Dal - 100 gms
Green chilies - 2 medium
Salt to taste
Oil for deep frying
How to make the Vadas
Wash, and soak the Urad dal for 2 hours. Then drain completely, take in a mixie along with chopped green chilies.
Grind to a smooth batter, without adding water.
If you find it tough to grind, sprinkle some water and grind again. Transfer to a bowl, add salt and combine well.
Heat a kadai with oil. When the oil is hot, scoop small balls of batter, make discs and make a hole in the center.
Gently drop these discs into hot oil and cook on both sides.
Meanwhile have a bowl of hot water ready. When the vadas are cooked well, immediately drop them into hot water. Let it soak for 2 mins, press with another ladle to remove water.
Immediately drop the pressed vadas into the curds mix. Press down for the vadas to soak the curds.
When you have cooked all the vadas, soaked in the curds, refrigerate before serving.
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