Dahi Vada

I have made and posted all fancy recipes ever since I started this blog. I wanted to make something simple and a traditional dish and I was craving for Dahi Vada/Bhalla anyways;).
These are delicious soft lentil dumplings soaked in seasoned yogurt/dahi.The best Vadas I have ever eaten were at my GrandMa’s in India. They are made with the black Urad Dal and the taste is unparalleled!
If you have mastered the art of making holes in the vada, then make the ‘true Vadas’. I haven’t yet so, this comes more like a shapeless vada.

¾ cup Urad Dal, soaked in water for 4-5 hours
¼ cup Moong Dal, soaked in water for 4-5 hours
2 green chillies chopped
¼ tsp of cumin seeds
Salt to Taste

For the Dahi/Yogurt:
1 cup Dahi (Make it smooth by adding water if necessary)
1 tbsp Cumin Coriander Powder
2 tsps Chaat Masala/Dahi Vada seasoning
Salt
Coriander to Garnish
1 tbsp of Tamarind Date Chutney
Pinch of Parika

Soak Dals separately for 4-5 hours.Grind/Blend them until it forms smooth batter, a bit thicker than Idli batter/thick pancake batter.Mix Cumin seeds and green chillies to the batter.Heat Oil in a Kadai for deep frying.To check if the oil is ready, put a small amount in the oil.If it rises to the top, the oil is ready. Take a spoonful of batter and deep fry.Place them on a paper napkin to remove the excess oil and put them in water for a few minutes.This makes the dumplings extra soft.

For Dahi:Add the Coriander and Chaat Masala to Dahi .Mix it well.Add Salt and Coriander.Now, add the water soaked dumplings.
Drizzle the Tamarind Chutney and sprinkle some paprika!



Try this and drift into some of those lovely childhood memories.
This is my entry to the MLLA -12th Helping hosted at Annarasa, created by Susan of The Well Seasoned Cook.

Have fun
Shri