Thursday, February 6, 2014

Dahi Vada or Dahi Bara

For Vada:
1 Cup Urad daal
Oil to fry
Salt to taste

For Dahi :
1 lb Yogurt
1 tsp Roasted Cumin powder
1/2 tsp Chat Masala
Red chili powder to taste
Salt to taste

For Tempering:
2 Tbs vegetable oil
1 tsp mustard seeds
2-3 Dry whole red chilies
Pinch of Asafoetida
Handful of Curry leaves

For Vada 
Clean, wash and soak urad daal for 5-6 hours.
Grind it into smooth thick paste. Do not add too much water if needed add spoon by spoon. Remove the batter to a big bowl.
Now whisk the batter with your hand until the batter is light and fluffy.Take some water in a bowl and drop little batter into it. If the bater floats on the water then the batter is already gots fluffy and light.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Mean while make the yougurt mix.

For Yogurt :
Mix the yogurt and little water until it is smooth.Adjust the consistency of yogurt mixture to your choice. I want my yogurt little thinner consistency.
Add salt, red chili powder, chat masala and cumin powder.

For tempering:
In a frying pan, heat up oil add mustard seeds, when they splutter add red chili, asafoetida. remove the pan from heat then add curry leaves.After the curry leaves spluttered completely pour this tempering to the yogurt and  mix.

Its better to make the yogurt mix before frying the vadas.
So, now remove the vadas from the water squeeze gently in between your palms to drain out the water and pour the vadas now into the yogurt mix. Make the vadas in batches and repeat the process.

Serve the dahi vadas chilled or make Dahi vada Aloo dum(the famous odia chat).

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