Dahi Vadas 

200 grams Moong dal 
100 grams Urad dal 
2 nos. Green chillies 
1/4 inch Ginger 
1 teaspoon Red chilli powder 
1/4 teaspoon Aniseed 
1/4 teaspoon Coriander seeds 
3-4 teaspoon Coriander leaves 
1 pinch Asafoetida 
250-300 grams Curds 
1/2 teaspoon Cumin powder 
1/4 teaspoon Pepper powder 
Oil (for frying) 

Method :
Soak the dals for 5-6 hours. Chop the coriander leaves, ginger and green chillies finely. Strain the dals and grind to a smooth batter with the chopped coriander, chillies and ginger, using minimum water. Add 3 tsp of oil, tsp red chilli powder, salt, aniseeds, coriander seeds and asafoetida. Mix well. Shape into small balls with the help of a moist spoon and deep fry in hot oil till golden brown in colour. Soak in water for 30 minutes. Squeeze out the water completely before serving. 

Beat the curds well. Add cumin powder, pepper powder, salt and remaining chilli powder. Mix well. 

Place Vadas on a serving plate and top with beaten curds. Sprinkle red chilli powder, cumin powder and tamarind chutney. Garnish with coriander leaves.

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