Dahi Vada / Dahi Bhalla / Thayir Vadai / Perugu Vada /Mosaru Vade / Doi Bora

Dahi Vada are party friendly and healthy dish. Energizing, cholesterol free, enriched Calcium and Vitamin A, what more require for yummy Dahi Vada's.

Yield:  4 Serving

Ingredients:

       White Lentil(Urad dal)                                                                 1 Cup (Soaked overnight)
       Yellow Lentil (Without skin yellow moong dal)                          1/2 cup (Soaked overnight)
       Cumin Powder Roasted                                                               2 Teaspoon
       Red chili powder                                                                         2 Teaspoon
       Green Chili                                                                                 1-2 (Finely chopped)
       Yogurt/Curd/Dahi                                                                       2-4 Cup
       Oil                                                                                               3 Cup (deep frying)
       Sugar                                                                                          1/2-1 Teaspoon
       Salt                                                                                             As per taste
     


Direction:

Soak yellow skinless Moong lentil and white lentil together for overnight or maximum of 6 hours. Remove soaked lentil from water and grind it into a thick paste and check the consistency of paste as smooth and thick. Now with spoon or whisker whisk the batter for 2-4 minutes so that it become light weight and your Vada will be soft and spongy. The consistency thick so add as less water as you can.

Heat oil in the wok and deep fry vada. You can pour batter with the help of spoon and check there should be minimum vada while frying so it will cook well. Fry Vadas until turn light golden brown in color.

Soak Vadas in hot water for 15-20 minutes then drain vadas by carefully squeezing them as to take water out. Mix Salt and sugar in the Curd and whisk to make smooth paste.

Place Vada in the serving bowl add yogurt/dahi then topped with tamarind (imli) chutney, red chili powder a pinch and a pinch of dry roasted cumin powder.

NOTE:

• You can keep vada for 2-3 days by refrigerating them without soaking into water.
• If you're vada batter is just fine then vada's will pop up when you deep fry them which actually make positive that vada will be surely spongy and super soft.
• You can also garnish Dahi vada with cilantro or thin sev or boondi for adding more flavor.
• You can also try same recipe with skinned moong dal also.