💛 INGREDIENTS 💛
1 cup urad dal, soak overnight
Salt to taste
2 tablespoons hot oil
Oil for frying
Water to soak fried vadas
Dahi vada masala:
2 tablespoons red chili powder
1/2 tablespoon cumin coriander powder
1/2 tablespoon roasted cumin powder
1/2 tablespoon black salt
1/4 tablespoon chat masala
2-3 cups sweetened yogurt, chilled
3-4 tablespoons sweet tamarind chutney
3-4 tablespoons coriander chutney
1-2 tablespoon red chili chutney
Chopped coriander to garnish
Pomegranate arils to garnish(optional)
💚 INSTRUCTIONS 💚
Making Vada Batter:
Rinse the soaked urad dal at least three times in clean water.
Drain all the water and add it to a blender.
Add salt to it.
Add water in parts and grind to a smooth medium-thick flowing batter.
Take the batter in a bowl and add hot oil to it.
Stir the batter briskly for a couple of minutes. This aerates the batter making it more light and fluffy.
Heat oil for deep frying.
When the oil becomes medium hot, add spoonfuls of the batter to the oil.
When you see the vada becoming golden from one side, turn them.
Fry the vada until they become golden and crisp from both the sides.
Place on paper towels.
Soaking Fried Vadas:
In a bowl take water. Wait for 2 minutes and while the vadas are still hot, place the vadas in the water.
Soak for 10 minutes.
Take each vada and press between your palms to remove the excess water.
Place the vadas in a bowl.
Place the vadas in a serving bowl.
Pour the yogurt over the vada evenly until they cover them.
Top with all the chutneys as needed.
Sprinkle Dahi vada masala evenly over it.
Garnish with coriander and pomegranate arils.
Serve Dahi vada straightaway.