Dahi wada
Dahi vada is a type of chaat (snack) originating from the Indian subcontinent and popular throughout South Asia. It is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt).
Ingredients
- 3/4 cups moong daal
- 1/4 cup urad daal
- 1*450 gram carton yoghurt
- 1 teaspoon sugar
- 1 teaspoon garlic paste
- 1 teaspoon chaat masala
- 1/2 teaspoon coarsely ground cumin seeds
- 3 ground green chillies (for wada)
- 1/2 teaspoon salt (for wada)
- 2 stalks of coriander leaves
- 1,1/2 teaspoon Eno Fruit Salt
- Salt to taste
- oil for frying
- Pinch of red chilli powder for decorating
- Pinch of coarsely ground cumin seeds for decorating
- 2 stalks of coriander leaves, finely chopped for decorating
- Ground chillies for yoghurt (optional)
Instructions
- Soak both the daals in water for five to six hours or overnight
- Wash and drain the daals and ensure that all the grit has been removed
- Mix the garlic, chillies, salt and coriander leaves with the daals and put through the blender.
- Do not blend into a very fine paste; some of the daal should be only half crushed
- Mix in the Eno
- Shape the mixture into round balls, flatten slightlywith wet fingers, and deep fry in medium hot oil. Do not let them go crispy
- Keep ready a pan of iced water. Remove the wada from the frier and put them into the water
- Soak until the wadas are cold. Then squeeze gently with fingers to remove all the water and place in a serving dish 2-3 inches deep
- Mix the sugar, salt (to taste), chaat masala, cumin seeds and green chillies into the yoghurt and whisk
- Pour over the wadas and decorate with chilli powder, cumin seeds and chopped coriander leaves