Dahi Vada

INGREDIENTS
FOR THE VADAS

• 1/2 cup urad dal (split black lentils) , soaked for 2 hours and drained
• 2 tsp roughly chopped green chillies
• 2 tsp roughly chopped ginger (adrak)
• salt to taste
• oil for deep frying

FOR THE TOPPING

• 1 1/2 cups whisked curds (dahi)
• 1 1/2 tbsp powdered sugar
• chilli powder for sprinkling
• Poonjiaji’s Meethi Chutney
• Poonjiaji’s Teekhi Chutney
• roasted cumin seeds (jeera) powder for sprinkling
• black salt (sanchal) for sprinkling

FOR THE GARNISH

• 1 tbsp finely chopped coriander (dhania)

METHOD
FOR THE VADAS

• Combine the urad dal, green chillies, ginger and salt in a mixer and grind to a smooth paste using approx. ¼ cup of water.
• Divide the batter into 6 equal portions and keep aside.
• Heat the oil in a deep non-stick pan and deep-fry 3 vadas at a time till they turn light golden brown in colour from all the sides.
• Drain on absorbent paper. Keep aside.

HOW TO ASSEMBLE

• Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside.
• Take enough water in a deep bowl and soak the vadas in it for 15 minutes.
• Squeeze out all the excess water from the vadas and flatten lightly between your palms.
• Arrange 3 vadas on a serving dish and top with half the sweetened curd mixture.
• Top with a little chilli powder, Poonjiaji’s Meethi Chutney, Poonjiaji’s Teekhi Chutney, a little cumin seeds powder and black salt.
• Repeat steps 4 and 5 to make 1 more serving.
• Serve immediately.