Saturday, April 12, 2008

Dhai Vada

Urad dhal - 1 1/2 cup
Green chillies - 3 medium
Curd - well beaten and semi solid consistency
For the sweet sour sauce:
Soak tamarind in water and take thick extract , or simpler still use tamarind paste. Add grated jaggery ( if you have dates nothing like it). A pinch of chilli powder. Make to thick pouring consistency.
Soak the dhal for 2-3 hours. Grind with green chillies and salt to a thick consistency. If very thick the vada may turn hard. It should be slightly less thick ( if you know what I mean) but not loose.
Heat oil.
Make vada and drop gently in oil. Keep till it turns slightly brown but not golden brown like the ordinary vada that is crisp and eaten as a snack.
Drop the vadas in warm water. Keep awhile. Pierce lightly with a fork if required
To the beaten curd add salt, chilli powder ( only a little for the taste), pieces of ginger if you like it.
Season the curd with urad dhal, mustard, red chilli
Remove the vada from the warm water. Squeeze lightly to remove excess water. Place in beaten seasoned curd.
Garnish with corriander leaves.
Refrigerate. Serve chilled.
Pour some of the sweet sour sauce on top before consuming.
Aaaaaaaaaaaaaah. YUM


  1. You just had to run it in by putting up the kitchen clock. Fine... FYI, the dahi vada looks yummy

  2. Made it today. It was delicious!. Thanks ma


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