Dahi Vada is an Indian 'chaat' item popular all over India. It can be served as a great starter or a cold appetizer. Dahi vadas are lentil (moong dal) based savory balls. The hot deep fried vadas are fist put in the warm water and then transfered to fresh beaten yogurt. To add flavor, it can be topped with coriander leaves, chilli pd, black pepper pd, chat masala, cumin pd or boondi with tamarind chutney.
My love for Dahi Vada convinced me that Dahi Vada is "fried but not oily". I do fry it, though soaking of the vada in water after the deep frying gets rid of most of the oil, I thinks! It can be my excuse to eat it more and more :-))
To soak in water for 2 hrs and grind into a smooth paste adding little water(about 3tbsp)
1 cup Moong Dal
1/4 cup Urad dal
1 1/2 tbsp rice
1pinch Baking powder
For yogurt sauce:
Red chilli powder
Garam masala powder
Roasted Cumin powder
Coriander leaves-a handful chopped
Soak dal and rice in water for 2 hrs and grind into a smooth paste adding little water(about 3tbsp).Grind the soaked dals with little water to a smooth paste. Add salt and baking powder. Heat oil in a pan and drop vadas into it. Fry till the vadas are golden and crispy.
Take warm water in a vessel . Add hing and salt to it. Add vadas into it.I like this part most...it gives me an excuse to eat more ;-) Meanwhile mix salt and red chilly powder to yogurt . Now take out vadas from water pressing lightly and add them in yogurt . For best taste vadas should be soaked in yogurt for minimum 30 mins. Now garnish it with tamarind chutney, red chilli powder, garam masala, roasted cumin powder, pepper powder and coriander leaves.