- Servings: 5-6
- Soaking time: 6 hours.
- Preparation time: 15 minutes.
- Frying time: 7-8 minutes(each batch).
- Arranging time: 5 minutes.
- Total time: 28 minutes.
Happy Holi!
Yummy and delicious starter is ready to serve; it is also used as a side dish. I am cooking this recipe using Urad dal (split black gram), it is good to add ginger and asafoetida as it helps in digestion and also gives nice flavour to the recipe.
Ingredients:
- Urad dal (split black gram): 100 gm
- Salt: 1 teaspoon (as per your taste)
- Asafoetida :1 pinch
- Baking soda: 1 pinch
- Ginger: 2” piece
- Dry grapes: 10-15 no.
- Oil: for frying
- Curd (yogurt): 250 gm (thick)
- Sugar: 1 tablespoon
- Cumin seed: 1 teaspoon (roasted and powdered)
- Red chili powder: 1 teaspoon
- Black rock salt: half teaspoon (powder)
- Sweet tamarind chutney: half cup
Preparation:
- Soak urad dal minimum 6 hours or overnight, grind them and make fine, smooth and creamy paste with help of little water. Whip the paste about 5-7 minutes.
- Take the ginger, pill out and cut into very small pieces. Keep aside.
- Beat the yogurt with sugar and salt. Keep in refrigerator.
Method for making vada:
- Take a big mixing bowl, put dal paste, ginger, salt, dry grapes asafoetida and baking soda. Mix properly, batter is ready.
- Take flat and heavy bottom fry pan, put oil in the fry pan and heat the oil; drop a small drop of batter, if the batter starts expending slowly it means oil is ready (if oil is more hot batter drop will burn, put off the flame and wait. If oil is less hot batter drop will not expand).
- Take muslin cloth spread over a bowl and tie the cloth tightly; take tablespoon batter, make it round shaped and flat. Make a small hole in the centre as shown in photo.
- Gently put this (vada) into hot oil; deep fry the vada on medium flame. Repeat with remaining batter. Fry till it become golden brown in colour from both side( about 4-5 minutes each batch).
- Take out the vada and soak it into Luke warm water for about 10-20 minutes; squeeze out vada by putting it between both palms.
- Arrange this vada into serving dish; pour chilled thick beaten curd over them.
- Garnish with sweet tamarind chutney, black rock salt, cumin powder and chilli powder.
urad dal paste
Dahi (yogurt)-vada by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.