Skip to main content

Dahi Vada

Ingredients
  • Urud Daal - 2 cups
  • Rice Flour - 2-3 tbsp
  • Onion - 1 small (finely chopped)
  • Green Chilli - 2 nos: (finely chopped)
  • Pepper Corns - 2 tbsp
  • Curry Leaves - 2-3 tbsp (finely chopped)
  • Salt - as required
  • Oil - as required to deep fry.
  • Thick Curd - 500 ml
  • Roasted Cumin Powder - 2 tbsp
  • Red Chilli Powder - 2 tbsp
  • Chat Masala - 2 tbsp
  • Tamarind Chutney - 4-5 tbsp
  • Corriander Leaves - 2 tbsp (finely chopped) 
Preparation Method
  1. Wash and said urud daal for 4-5 hours.
  2. Transfer the urud daal to a strainer and remove excess water.
  3. Crush peppercorns and keep aside.
  4. Grind the urud daal to a smooth paste. Add 1 tbsp water at a time if required to grind.
  5. Transfer the urud daal paste to a mixing bowl.
  6. Add rice flour, onion, green chili, curry leaves, salt, pepper; mix well.
  7. Leave the batter aside for 30-45 mins:.
  8. Heat oil in a deep bottom pan.
  9. Wet your hands, take lemon size dough, roll with your palm, gently press and flatten, make a small hole in the middle with your thumb and slowly place the dough to the oil.
  10. Fry in medium flame till the fritters become golden in color.
  11. Remove the fritters from the oil and keep in a kitchen towel to remove excess oil.
  12. Take 100 ml curd, add 100 ml water and salt; mix well.
  13. Soak the fritters in diluted curd for 3-4 hours (the fritters should be completely immersed in the curd).
  14. To the remaining curd add 1-2 tbsp sugar (optional), mix well without lumps.
  15. Place one soaked fritter to a serving bowl, pour 4-5 tbsp thick curd; sprinkle a pinch of chilli powder, cumin powder, and chat masala. Pour 1 tsp tamarind chutney and garnish with coriander leaves.
  16. The delicious, soothing, refreshing Dahi Vada is ready to serve.

Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled.  Preparation       As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning.      We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon. The packets which were arriving were
17 comments
Read more

Achappam / Rose Cookies with Raw Rice

Achappam / Rose Cookies is a traditional Kerala deep fried snacks prepared using dedicated mold. It can be prepared by grinding soaked raw rice or with unroasted rice flour. This time I prepared Achappam / Rose Cookies using raw rice. Ingredients Raw Rice (White Rice) - 1 cup Egg - 1 no: Thick Coconut Milk - 3/4 cup Sugar - 4-5 tbsp Salt -  a pinch Sesame Seed - 2 tbsp Oil - as required for deep frying Preparation Method Wash clean and soak the raw rice for 2-3 hours. Drain the water and keep the rice in strainer for 20-30mins: to remove excess water. To the wet grinding jar of add rice, egg and grind by gradually adding the coconut milk. Add coconut milk as required. The batter should be smooth and without any grains and the consistency should be as that of dosa batter.  Transfer the batter to a large bowl and add sugar (you can add sugar as per the desired sweetness). Mix well. Add salt and sesame seeds; mix well and keep aside for 30 mins: Heat oil in a deep bottom wide pan. While h
1 comment
Read more