The classic always remains a classic and seldom needs any introduction! The dahi vada prepared with this recipe has a classic north Indian style touch that makes it so delicious that you would never want it to get over. To make them extra soft and spongy, the deep-fried dumplings made from lightly spiced urad dal based batter are soaked in water before burying them under smooth and creamy layer of beaten curd. The garnish of red chilli powder, roasted cumin powder, sweet chutney and coriander leaves gives it as good tempting look at it tastes! Bring it on!
1 cup urad dal(black gram lentils without skin)
1 inch Ginger (finely chopped)
4 green chillies(finely chopped)
Salt(as per taste)
4 cups curd(chilled)
4-5 tsp sugar
Pinch of red chilli powder
Pinch of corriander powder
Pinch of rock salt
1)Rinse the lentils for 3-4 times in water
2)Soak the urad dal for 5 to 6 hours
3)Drain the water add the lentils in a grinder with a pinch of asafoetida and grind into smooth paste
4)Remove the lentils paste in a bowl add salt,add finely chopped ginger and green chillies and beat it for 1 min.
5)Heat a kadai or pan with oil for deep frying
6)Add spoonful of the batter in the oil and try it on medium heat till it get golden color.
7)Take the water in another bowl and add fried vada in the water and soak them for 20 mins
8)After 20 mins squeeze the water from vada.Be gentle while squeezing.
9)Take curd in another bowl and add sugar and whisk it properly till sugar get melt
10)Place the vada in serving call now pour the whisk curd on it
11)Now sprinkle it with red chilli powder,coriander powder,rock salt
12)Garnish it with ginger and corriander leaves
13)Ready to serve