Dahi Vada

Hello there....Do u like Dahi Vadas?Hot crispy vada dipped in yogurt spiced with masalas with the ocassional crunch here and there of kara boondi.....lovely starter to a perfect south Indian breakfast isnt it?

 Well making the medhu vadas ,especially getting the correct shape -round doughnut shape.... is a little difficult,it comes only from experience....Be careful not to add water while grinding,just keep sprinkling water as and when necessary .... The batter should be very  thick otherwise you will not be able to shape the vadas properly.

So here are the dahi vadas for you.....I have included both the South Indian as well as North Indian recipe for tempering....So have a look.....



Ingredients

Urad dal (without skin)-1 cup

Green chilli-2-3 finely chopped

Small onion-10 chopped into small pieces

Ginger-1/2 inch piece chopped

Curry leaves-2 tsp finely chopped(optional)

Jeera-1/2 tsp crushed(optional)

Pepper-1/4 tsp crushed (optional)

Water

Salt


Method

Soak urad dal for 1 hr atleast.Drain  and keep aside till dry.

Grind in mixture till fluffy sprinkling water now and then.

Once batter is ready add chilli,onions,ginger,curry leaves, pepper,jeera.

Batter should be thick.So donot add too much water.

Take a polythene sheet and grease with oil. For Uzhunnu Vada/Medhu Vada  take a dollop of  batter and put it on the sheet.Shape it into a ball and flatten .Make a hole in the centre . Carefully transfer into a kadai with heated oil.

For Dahi Vada Take a dollop of batter on the sheet and shape it, transfer it to the oil  carefully

Fry till both sides are golden brown in colour over medium flame.

Recipe for South Indian Dahi Vada tempering

Ingredients 

Yogurt-3 cups

Mustard seeds-1 tsp

Coriander Leaves-1/4 cup

Grated carrots-1/4 cup

Ginger-1 tsp grated

Chilli powder-1/2 tsp

Roasted Cumin (jeera) powder-1/2 tsp

Sugar-1 -1/2tsp(optional)

Salt

oil-1 tbsp

Method

Soak vada in  warm water for 1/2 hr-15 minutes maximum

Squeeze out excess water by pressing in between your palms

Crackle mustard seeds in 1 tbsp oil

Whisk yogurt with salt sugar,ginger and mustard seeds

Arrange vadas in adish and pour yougurt over it .

Garnish with chilli powder, cumin powder ,carrots and coriander leaves.

Recipe for North Indian Dahi Bhalla tempering

Ingredients

Yogurt-3 cups

Chilli powder-1/2 tsp

Roasted cumin powder-1/2 tsp

Chat masala-1/2 tsp

Coriander leaves-1/4 cup

Boondi and sev-1/4 cup

Tamarind  chutney

Green chutney

salt

Method

Soak vada in  warm water for 1/2 hr-15 minutes maximum.

Squeeze out excess water by pressing in between your palms.

Whisk yogurt with salt sugar,ginger and mustard seeds.

Arrange vadas in adish and pour yougurt over it .

Garnish with chilli powder, cumin powder , coriander leaves, chat masala,boondi,sev,tamarind chutney and green chutney.

Green Chutney

Mint Leaves-1 cup

Coriander leaves- 1 cup

Lemon juice-2 tsp

Sugar-1/2 tsp

green chilli-3

Salt

Method

Blend all ingredients inthe blender and serve in a bowl

Tamarind chutney

Tamarind-1/4 cup

Jaggery- 1/4 cup

Red chilli powder-1/4 tsp

Asafoetida(Hing)-1 pinch

Salt

Method

Add tamarind, jaggery and 1 cup of water in a non stick pan and simmer for 15 minutes.Stir occasionally.Add more water if required.

Blend in pulser and strain.

Add chilli powder asafoetida and salt.