Dahi Vada is famous south Indian dish. Dahi Vadas are also know as Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Dahi Bara in Oriya and DoiBora in Bengali, is prepared by soaking vadas in thick Curd (dahi).
INGREDIENTS FOR THE VADAS
1 Cup of Split Black Lentils (Aarad ni Daal)
1 teaspoon grated ginger (Aadu)
2 teaspoon of Finely Chopped Green Chillies
1/4 teaspoon of Baking Soda / ENO
Salt as per taste
Oil for Deep-Frying
INGREDIENTS FOR SERVING
3 Cups Curds (Dahi) , whisked
2 tbsp Dates & Tamarind chutney (Khajur Amli)
INGREDIENTS FOR GARNISHING
1 Teaspoon Chilli Powder
1 Teaspoon Roasted cumin seeds finely crushed (Jeeru no Bhuki)
1 teaspoon Coariander Leaves finely chopped
salt as per taste
INGREDIENTS FOR THE VADAS
1 Cup of Split Black Lentils (Aarad ni Daal)
1 teaspoon grated ginger (Aadu)
2 teaspoon of Finely Chopped Green Chillies
1/4 teaspoon of Baking Soda / ENO
Salt as per taste
Oil for Deep-Frying
INGREDIENTS FOR SERVING
3 Cups Curds (Dahi) , whisked
2 tbsp Dates & Tamarind chutney (Khajur Amli)
INGREDIENTS FOR GARNISHING
1 Teaspoon Chilli Powder
1 Teaspoon Roasted cumin seeds finely crushed (Jeeru no Bhuki)
1 teaspoon Coariander Leaves finely chopped
salt as per taste
PROCEDURE FOR VADAS
Soak the urad dal in water for 3-4 hours. After soaking for 3-4 hours, wash and drain the urad dal. Now mix the aarad daal with ginger and green chillies and grind them to make a smooth paste with the blender. Add the baking Soda / ENO and salt to the aarad dal paste and mix it well till the batter is light and fluffy. Take little water if required and Wet your hands, take 2 tbsp of the batter on your palm or on a sheet of wet plastic and shape into a circle of (3”) diameter. Deep fry in hot oil on a slow flame till the vadas are golden brown and crispy for about 10 minutes. To drain extra oil from vadas, place them on paper towel and keep them aside.
Soak the urad dal in water for 3-4 hours. After soaking for 3-4 hours, wash and drain the urad dal. Now mix the aarad daal with ginger and green chillies and grind them to make a smooth paste with the blender. Add the baking Soda / ENO and salt to the aarad dal paste and mix it well till the batter is light and fluffy. Take little water if required and Wet your hands, take 2 tbsp of the batter on your palm or on a sheet of wet plastic and shape into a circle of (3”) diameter. Deep fry in hot oil on a slow flame till the vadas are golden brown and crispy for about 10 minutes. To drain extra oil from vadas, place them on paper towel and keep them aside.