Dahi Vada

Ingredients:

For Vadas:

Urad dal - 1 cup,
G. chilles - 3 counts, sliced into rings
ginger - 1/2 inchpiece
Onion – 1, medium, finely chopped
Curry leaves – one sprig
Salt – as per taste
Oil - Deep frying

For dahi:

Yogurt - 500 ml, beaten
Sour cream - 8 oz
G. chillies - 3
Grated coconut - 2 Tblspn
Boondhi – 1 Tblspn
Salt – as per taste

For seasoning:

Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Jeera - 1/2 tsp
Curry leaves - one sprig
Red chilles - 2 count

Method:

1 Grind coconut, g. chillies with 2 tablespoon of yogurt to smooth paste.
2. Beat curd and mix in sour cream, with salt and sufficient water, until you find it slightly thick pouring consistency.
3. Mix in the ground paste. Season the ingredients and sprinkle chopped coriander leaves. Let it wait for the vadas.Soak urad dal for one hour. Grind with very minimal water.
4. While grinding, add ginger, green chilies and salt, continue to grind in wet-grinder/blender till the batter comes to soft, fluffy consistency. Remove and keep them aside.
5. Mix them with chopped onion, g.chillies, curry leaves. Heat oil, when hot, take a ball of batter, and flatten them in your palm, with a hole in center.
6. Drop them in oil, fry till golden brown and crispy on both sides. When you take those vadas out, drop them in a bowl of water for 20 second and then take them out to drop in the dahi mixture.
7. Serve with boondhi’s on the top. These dahi vadas are so soft and easily melts in mouth. Trust me they don’t need any soaking time and it can be served immediately.

Note: Vadas prepared this way can be served hot with chutney and it called Methu Vada (only variation is adding boiled, mashed potato (1 count) to the urad dal batter).