Dahi Vada

Instructions

• Take urad dal and wash it really well under running water.
• Soak it in enough water overnight. Remove excess water.
• Take half of soaked urad dal into blender pot. Add a piece of green chili and ginger.
• Green chili and ginger are optional. You can skip these if you don’t want.
• Blend the dal into a smooth puree. You can add a little water while grinding if required.
• It should have a nice and smooth consistency. Take it out into a bowl.
• Blend the urad dal in the same way.
• Add salt to taste and coriander leaves.
• Whip the mixture for about 4-5 minutes with a spoon until the mixture becomes nice and fluffy.
• Cover and give the mixture standing time of at least 30 minutes.
• Take yogurt into a bowl. Add salt, sugar, and beat until yogurt gets nice and smooth consistency for about 4-5 minutes.
• You can add a little water or milk to adjust the consistency.
• Heat up appam Patra over medium to high heat. Add some oil in each mould of appam Patra.
• Add a spoonful of vada mixture into each mould. Cook on medium-high heat for about 4-5 minutes.
• You can add some oil on the sides of vada.
• After cooking for 5 minutes, loosen up the sides of vada with the help of a knife and flip over.
• After about 3-4 minutes take out vadas into a dish.
• Let the vadas cool down completely.
• Take some cold water into a bowl and drop these vadas in this water.
• Soak the vadas for about a minute.
• Take the vadas out of the water and squeeze out all the excess water from vadas and keep them aside.
• Take vada into a bowl and add lots of beaten yogurt.
• Add tamarind sweet and sour chutney, green chutney, red chili powder, chat masala, and coriander leaves.
• Dahi vada is all-ready.