Dahi Vada

IMG_20200410_114523I am not a curd eater,hence I dont try many curd dishes,but this us my son’s favorite.He can have Dahi vada for breakfast,lunch and dinner.. So this is made specially for him..Thanks to my college buddy Mamta Gangan who gave me this recipe….

Traditionally Dahi vada is made using only urad dal,here we have used 3 types of dals to make these vadas.

Ingredients:

For Vada:

2 cups Udad dal

1 cup Moong Dal(skinless).

1 cup Green Moong Dal(with skin)

4 Green chillies.

2 tbsp chopped Ginger.

Salt to taste.

Oil for frying.

3 cups sweet Dahi.

Salt to taste.

2 tbsp Sugar.

pinch of Chilli powder.

pinch of roasted Jeera powder.

1/2 cup Khajur imli chutney.(recipe in chutney category)

1/2 cup Pudina chutney.(recipe in chutney category).

Barik sev and chopped corriander leaves for garnishing.

Method:

Wash and soak all the dals in water for 6 hours.Drain.

Add ginger and green chillies to dal and grind to a thick paste using very little water.

Add salt.

Heat oil in a kadhai and make lemon size vadas,fry on medium heat,till they turn golden brown in colour.

Remove on absorbent paper.

20130330_134122In a bowl mix 2 cups of water,1 tbsp Khajur imli chutney & 1 tbsp Pudina chutney.

20130330_134214Soak vadas in this mixture for 10 mins.

20130330_211048Squeeze the excess liquid,and arrange vadas in a plate.

20130330_134700Spread some Khajur imli chutney &  Pudina chutney.

20130330_134754I

n a bowl mix together curd,salt,sugar and 1 cup water.

Mix well.

Pour over vadas.Sprinkle chilli powder and jeera powder.

20130330_134919

Garnish with sev and corriander leaves

.20130330_135114

Serve immediately.

Happy Cooking !!!

Sameera

Published by Sameera's Kitchen

A little blog about ordinary and extra ordinary cooking that I do on daily basis for me and my loving family,I am a working woman pursuing an exiting career in aviation industry,with a ten year old kid.. with whatever little time I have spare in my hand after doing day to day chores......I utilise it for cooking and baking......It refreshes me completely.

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