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Dahi Vada

Dahi Vada can just as easily be a main dish on a hot day as it can be the perfect accompaniment to a good biryani or other meat or vegetable dishes on a special occasion. You can also eat it as a snack! 

Dahi Vada is prepared by soaking vadas in thick yogurt.

The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results the vadas have to soak for at least a couple of hours in the yogurt before serving. To add more flavor it can be topped with chaat masala. At some places in India, especially in Maharashtra and Gujarat, a sweet taste to the dahi is preferred.

For the Vadas

1 cup black gram lentil (urad dal without skin) washed, soaked for 3 hours and ground to a fine paste adding very little water
2″ piece of ginger grated
2-3 green challis finely chopped
salt to taste
oil for deep frying

Combine the ground urad dal paste with grated ginger, chopped green chilies and salt. Heat oil, drop teaspoon sized balls of the batter into the oil and deep fry on medium heat until golden brown.

Transfer the deep fried vadas into a bowl of luke warm water and place them in it for 15-20 seconds. Gently press the soaked vadas between your palms so that excess water oozes out, remove from the water. Keep them aside. Finish making vadas with the rest of the remaining batter and follow the same procedure. 

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For the Dahi

Yogurt 5 cups
Note : You can use homemade yogurt or full fat yogurt from the store.
Ginger grated 1/2 tsp
Salt to taste
Sugar 4-8 tsps (yogurt should taste little sweet)

Blend the yogurt with little water until it is smooth. Add sugar, salt and ginger. Keep the yogurt in refrigerator until it is chilled.

Arrange the squeezed vadas in a deep dish. Pour the yogurt on the vadas such that all the vadas are covered well by the yogurt. Sprinkle red chili powder, roasted jeera powder and chaat masala. 

Chill the vadas for sometime before serving. At the time of serving, take 2-3 vadas and place them in a serving plate and sprinkle some chaat powder and garnish with coriander leaves and serve with sweet tamarind-date chutney.








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