Dahi Vada (Urad dal dumplings in yogurt)
10-12 uzhunnu vada
2 cups yogurt
¼ cup water
4 tbsp chopped coriander leaves
½ tsp cumin powder
¼ tsp chili powder
1 tbsp sugar
You can either make uzhunnu vada and follow the steps below or follow an easy method. Easy in the sense, you don’t have to make vada shape; just drop spoonful of batter into hot oil.
As soon as you take out of oil, drop it into a pan of warm water.
Take out after few minutes and slightly squeeze out the water and keep on a plate.
Whisk yogurt, water, sugar and salt. Check salt.
Pour half on a serving dish. Place vadas on top and cover with remaining yogurt.
Sprinkle coriander leaves, chili powder and cumin powder on top.
Chill and serve.
Uzhunnu Vada (Crispy Urad Dal Fritters)
1 cup urad dal
½ onion or 6 shallots chopped thin
1 tsp ginger minced
Few curry leaves chopped
1-2 green chili chopped
2 pinch baking soda
Salt to taste
Oil for deep frying
Soak urad dal in water for minimum 4 hours or overnight.
Grind to a smooth paste using as little water as possible and transfer to a bowl.
Mix the rest of the ingredients to the urad batter. Check salt.
Heat oil. Keep a small bowl of water nearby to dip your hands while forming vadas.
Wet your hands and scoop about 2 tbsp batter in your hands. Form a ball and place on your left hand. With your finger form a hole in the middle of the batter and carefully drop it into the hot oil. Flip to the other side when the sides start to brown.
Drain on a paper towel and serve with chutney.
Notes: Grind the urad dal with coconut water if you have it handy.