Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney. These are great as a side dish on any occasion or served as a chat too.. This dahi vada was made by Nupur my friend on Diwali day in a different way and with different ingredients... I use moong dal to make dahi vade but she made it with urad dal, exactly the way we cook medu vada. It was very good and I'm happy to know one more recipe of dahi vada..
To be honest I'm not a great fan of dahi vada, because of that only I use to avoid cooking.. But this time it was totally opposite because of the tamarind chutney, I ate 2 dahi vada with lots of tangy tamarind chutney and chat masala.. It was awesome and I have a plan to cook it again in some time... Thanks to my friend Nupur for a such a yummy dahi vada recipe..
Ingredients For Vadas.
1 cup urad dal
Oil for deep frying.
Ingredient's For Curd.
1 1/2 cup yogurt
3tbsp milk
1tsp salt
1/2tsp roasted cumin powder.
Ingredient's For Tamarind Chutney.
1cup tamarind pulp
2tbsp sugar
3/4 cup jaggery
1/4tsp red chilly powder
1/2tsp roasted cumin powder
Pinch of salt.
Cooking Method For Tamarind Chutney.
In a heavy bottom pan, add all the ingredinets of tamarind chuteny and cook on a low flame, till tamarind pulp becomes semi thick and dark in color.. That will take about 30 minutes. (keep stirring in between to avoid sticking at the bottom) When it is done take out in a bowl and allow it to cool.
Cooking Method For Vada.
Wash urad dal several times until the water appears clear and soak it over night.
Drain the water and blend dal to very creamy texture. Just using enough water as needed to blend.
Whip dal batter using a spoon in a circular motion for about two to three minutes until batter become light and fluffy. If needed add few spoons of water.
In a deep frying pan add oil and allow oil to become hot on medium flame. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.
Then place a plastic sheet on to a flat surface and apply little water, then put 2tbsp batter on to plastic sheet and slowly flatten the vada and make a small hole in a centre. Take the plastic sheet slowly up and leave the vada into hot oil for frying. Fry until they are golden brown and fry the vadas in small batches
After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.
Next squeeze the vadas gently to take out the water, be careful not to break the vadas.
To make Yogurt topping and Garnish.
In a large mixing bowl take yogurt, milk and mix until very smooth. add salt and cumin powder give a good mix.
Then soak all the vadas in the yogurt for at least twenty minutes, giving the vadas time to absorb the yogurt.
Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.
Just before serving, sprinkle red chilly powder and chat masala finish off with a drizzle of tamarind chutney.
