Dahi vada (gujiya)
Ingredients:
1 cup Urad daal (soak and grind)
Salt to taste
Oil for deep frying
2 cup Yogurt
½ cup Milk to thin yogurt
2 tea spoon Roasted Cumin Powder
1 tea spoon Red Chili Powder
½ tea spoon black salt
Tamarind Chutney
1 table spoon kishmish & chiraungi
2 tbsp kaju
Method:
- Remove urad dal batter into a bowl and add Salt
- Whip the batter with a spoon to make it light and fluffy.Heat Oil on medium heat.
-. To make the vadas, wet you hand and scoop up a small portion of batter in your hand.Keep kishmish & chiraungi in it.
- Using your thumb, make a small hole in the center of the batter.
-. Gently flip the batter into the hot oil. Repeat process for all the batter.
- Allow the vada to cook until golden brown on one side and then flip to the other side and cook again.
-. Remove the vada onto a paper towel lined plate and let them cool for a few minutes.
- Take a medium bowl filled with water and add a little salt to it.
- Drop the cooled vada into the water and allow them to soak for 15-20 minutes.
- Remove vada and gently press them in your palms to squeeze out the water.
- Place squeezed vada into a serving platter or dish.
-Add enough water (or milk if your yogurt is sour),sugar,salt to yogurt to make it pouring consistency.
- Pour yogurt over the vada to completely coat and submerge them.
- Sprinkle black salt, Roasted Cumin Powder, Red Chili Powder to taste over the yogurt.
- Top with Coriander or Mint Chutney and Tamarind Chutney.
- Garnish with chopped cilantro/coriander leaves.
- Chill in the refrigerator until ready to serve.
