Dahi Vada
The Raina Mirchandani Way
Ingredients
For The Vadas
For The Vadas
- 1 cup urad dal (split black lentils)
- 12 mm ( 1/2") piece of ginger (adrak)
- 2 green chillies
- a pinch of baking soda
- salt to taste
- oil for deep-frying
- 3 cups curds (dahi) , whisked
- 2 tbsp khajur imli ki chutney
- chilli powder
- roasted cumin seeds (jeera) powder
- salt to taste
- For the vadas
- Soak the urad dal in water for 3-4 hours.
- Wash and drain the urad dal.
- Combine the urad dal, ginger and green chillies and grind to a smooth paste in a blender.
- Add the soda bi-carb and salt to the urad dal paste and mix well till the batter is light and fluffy. Add a little water if required.
- Wet your hands and take 2 tbsp of the batter on your palm or on a sheet of wet plastic and shape into a circle of 75 mm. (3”) diameter. Deep fry in hot oil on a slow flame till the vadas are golden brown, for about 10 minutes. Drain on absorbent paper and keep aside.
How to proceed
- Soak the deep fried vadas in warm water for about 45 minutes.
- Just before serving, drain and squeeze out the excess water.
- Arrange the vadas on a serving dish and top with the whisked curds.
- Garnish with the chilli powder, cumin seeds powder and salt and serve with khajur imli ki chutney.
Nutrient values per vada
| Calories | Fat |
| 206 cal. | 10.2 gm. |
| :D | :) |
