DHAI VADA
Dahi vada is a type of chaat originating from North India is prepared by soaking vadas (fried lentil balls) in water and served later wih chilled thick curd, tamarind chutney and finished by adding coriander and a spice mix. Dhai Vadas are an all time favourite snack, especially in summers. enjoy this amazing chaat recipe this summer.
Preparation Time
20 minutes
Soaking Time
8 hours
Cooking Time
10 minutes
Makes
10 to 15 vadas
INGREDIENTS
- 1 cup soaked urad dal
- ½ tsp ginger chilli paste
- ½ tsp jeera powder
- 3 tbsp water
- Salt to taste
- Oil for frying the vada
- 1 cup chilled sweetened curds beaten well
- Tamarind chutney
- Salt, jeera powder and chilli powder
- Chopped green coriander leaves
For the vada batter
For the topping
METHOD
- In a blender, blend all the ingredients to form a paste.
- In a vessel heat the oil, wet your hands with water.
- Form circular shapes with the vada mixture and deep fry till golden brown.
- Remove from the oil and place on absorbent paper.
- Remove the excess oil and immediately soak the vadas in water for 15 minutes.
- With your hand remove the excess water from the vada and refrigerate.
- Keep the dhai vadas in a plate.
- Place the beaten curds on top of the vada.
- Add some tamarind chutney on top.
- Sprinkle some salt, jeera powder, chilli powder, and coriander leaves on the vada.
- Serve immediately.
