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3 cups yogurt (curd) 1 cup Urad daal 1 tsp. Ginger-garlic paste 1 Chopped green chilli 1 tsp. Red chilli powder 1 tsp. Roasted cumin powder salt to taste vegetable oil as required Chopped green coriander leaves for garnishing Green chutney tamarind chutney
Methods/steps
Wash dal thoroughly and then soak it in water for about 5-6 hours.
Grind it in mixie to make smooth paste. Add chopped green chilli, ginger-garlic paste and salt to taste. Mix well.
Take a katori and cover its mouth with a wet cloth. Hold the cloth tight from below so as to get flat surface on top.
Put 1 tbsp. of urad dal paste on the top of the wet cloth and slightly flatten it with wet hands. Make a small hole in the centre.
Slide this vada into the heated oil and deep fry until golden brown on medium heat. Similarly make all the vadas. You can fry 5-6 vadas at a time depending on how big is your kadhai.
Once you are done with all the vadas, put then in hot water for about 3-4 minutes so that they become soft.
Squeeze out the water by pressing vada between the palms of your hands. Churn yogurt and salt together until it becomes smooth.
Keep one cup of yogurt aside and add all the vadas to the rest of the yogurt. Dahi vadas are ready to serve.
For serving, place dahi vada in a serving dish. Pour the yogurt (that was kept aside) on it.
Sprinkle red chilli powder and roasted cumin powder. Garnish with chopped coriander leaves and tamarind chutney.
Keep rest of the tamarind chutney and also green chutney in separate bowls at the side.
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Recipe taken from http://www.cookbookwiki.com/Dahibada