Dahi vada

 

Ingredients

For vada
2/3 cup urad dhuli dal
1/3 cup moong dhuli dal
1/4 tsp baking powder
1 tbsp Ginger-green chilly paste
Oil to fry
Salt to taste

For final preparation
1 Cup thick curd, chilled
Roasted cumin seed powder
Red Chilly Powder
sweet-and-sour-tamarind-chutney
Salt to taste

Method

1. Soak urad and moong dal in water for 2 hours. Blend to a coarse paste with very little water.
2. Add ginger-chilly paste, salt and baking powder and whisk till it becomes a bit fluffy. This will take a minute or two.
3. Heat oil. Take a serving spoon. Wet it and take a helping of mixture and slide it in the oil for frying. Do the same for each dumpling wetting the spoon everytime. 
4. Fry each batch till all the dumplings turn golden brown on each side. Strain on a tissue paper Keep aside.
5. Before serving whisk the curd. Add salt. 
6. In hot water add the dumplings and keep for a minute to soften them. Drain the water out of them by squeezing them in your palms, maintaing the shape of dumplings.
7. Add them to curd. Cover the entire dumplings with curd.
8. Garnish with roasted cumin powder, red chilly powder and sweet-and-sour-tamarind-chutney. Keep in refrigerator for 10-12 minutes so that vada's soak all the flavors.
9. Serve chilled.