Dahi Vada

Dahi Vada also known as Dahi Bhalla is an Indian chaat layered with semi-sweet yogurt, chutney and spices. It is served as an appetizer in most of the Indian restaurants. Vada’s are made from black gram lentils which are deep fried and soaked in buttermilk to make them soft than transferred into beaten yogurt. To make them more flavor drizzle green chutney and date- tamarind chutney, sprinkle chaat masala and red chili powder.

Ingredients:

• 2 cups black lentils (urad dal)
• 2-3 green chilies
• ½ “ginger
• 1 tablespoon cumin seeds
• Salt to taste
• Oil to deep fry

Buttermilk for soaking:

• 2 tablespoon yogurt
• 1-2 cups water
• Salt to taste

For Garnishing:

• 2 cups yogurt
• Sugar to taste
• Salt to taste
• Green chutney
• Date-tamarind chutney
• Chaat masala
• Roasted cumin powder
• Red chili powder
• Salt to taste

Ingredients:

• Wash and soak urad dal for 5-6 hours.
• To prepare buttermilk, mix 2 tablespoon yogurt, salt and water. Set aside.
• Grind urad dal using about 2-3 tablespoon water, ginger and green chili to fine paste using blender.
• Take out urad dal paste in large bowl. Add salt and cumin seeds; mix for 5-6 minutes till the batter is light and fluffy.
• Heat the oil on medium heat. Check by placing small amount of batter into oil, it should come up right away.
• Place spoonful of batter and fry them on medium heat until they are golden and crisp.
• Add fried vada into plain buttermilk and soak them for 15-20 minutes.
• To prepare semi-sweet yogurt, mix salt and sugar to yogurt, beat well.
• Take out the vada by pressing them lightly into serving plate.
• Drizzle generous layer of yogurt.
• Top with green chutney and date-tamarind chutney.
• Sprinkle roasted cumin powder, chaat masala and red chili powder.
• Serve vada immediately or chilled.