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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.

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