Dahi Vada/Aavada

  • urad dal - 1 cup
  • moong dal - 2 tablespoon
  • curd/yogurt - 3 cups
  • jeera - 2 tablespoon
  • dry red chillies- 2 - 3
  • coriander leaves- a small bunch
  • sugar - 1/4 teaspoon
  • salt to taste
  • oil for frying
  • Soak both the dals overnight or 6-8 hours, grind it to smooth paste.
  • Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of sugar.
  • Fry jeera and the red chillies without oil and grind it to powder, add this to the beaten curd with very little water.
  • Now fry the vadas in oil, and as soon as you take it out put the vadas in warm water for 5-10 second, after that take the vadas out and squeeze any excess water with hand and put it in the curd.
  • Finally, you can garnish your dahi vada with coriander leaves. If you like you can add mustard, jeera, curry leaves and asafoetida seasoning to this.

Tip: To make this dahi vada more appealing you can garnish little tomato ketchup and date and tamarind chutney.

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